Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice

Author:

Liu Kun-lunORCID,Zheng Jia-bao,Chen Fu-sheng

Funder

National Natural Science Foundation of China

the Science and Technology Project of Henan Province

the Projects from Henan University of Technology

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Approved methods of the AACC;AACC,2000

2. Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention;Atungulu;Annals of the New York Academy of Sciences,2014

3. Uptake of metals by food plants grown on soils 10 years after biosolids application;Bai;Journal of Environmental Science & Health.part.B Pesticides Food Contaminants & Agricultural Wastes,2010

4. Milled rice and changes during aging;Barber,1972

5. Analysis of rice quality;Bhattacharya,2013

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