Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

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Title
Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
Authors
Keywords
Red rice, Black rice, Structure, Proximate composition, Free and bound phenolics, Cooking quality
Journal
FOOD CHEMISTRY
Volume 191, Issue -, Pages 105-112
Publisher
Elsevier BV
Online
2015-02-17
DOI
10.1016/j.foodchem.2015.02.047

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