Effect of parboiling on in vitro physiological antioxidant capacity of brown rice
Parboiling process has been widely implemented in brown rice processing, but its effect on in vitro physiological antioxidant capacity of brown rice was not known. In this study, an in vitro method simulating the human physiological conditions was used to investigate the effect of parboiling on anti...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Sprog: | English |
| Udgivet: |
Universiti Putra Malaysia Press
2019
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| Online adgang: | http://psasir.upm.edu.my/id/eprint/76348/1/54%20JST-1252-2018.pdf |