Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk

Published 2015 View Full Article

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Title
Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk
Authors
Keywords
Parboiling, Rice, Sodium bisulfite, Thiamine, Food processing, Nutrient retention/loss, Food safety, Food composition, Food analysis
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 41, Issue -, Pages 98-103
Publisher
Elsevier BV
Online
2015-03-09
DOI
10.1016/j.jfca.2015.02.008

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