Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia
Consumption of brown rice is increasing on account of higher nutritional components such as vitamins, minerals, fibres and antioxidants than white rice. However, the effect of domestic cooking methods on nutritional attributes of brown rice is not well-characterized. Hence, this study aimed to in...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Subjects: | |
| Online Access: | http://eprints.usm.my/38402/1/IFRJ_24%283%29_1140-1147.pdf |