Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice

Published 2019 View Full Article

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Title
Effect of iron and folic acid fortification on in vitro bioavailability and starch hydrolysis in ready-to-eat parboiled rice
Authors
Keywords
Brown rice, Parboiling, Micronutrients, Fortification, Bioaccessibility, Bioavailability, Glycaemic index
Journal
FOOD CHEMISTRY
Volume 292, Issue -, Pages 39-46
Publisher
Elsevier BV
Online
2019-04-12
DOI
10.1016/j.foodchem.2019.04.044

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