Similar Items: Effect of Parboiling on Thiamin, Protein and Fat of Rice
- Variability in Contents of Thiamine and Riboflavin in Brown Rice, Crude Oil in Brown Rice and Bran-Polish, and Silicon in Hull of IR Rices
- Effect of parboiling conditions on zinc and iron retention in biofortified and non-biofortified milled rice
- Thiamine improves in vitro propagation of sweetpotato [Ipomoea batatas (L.) Lam.] – confirmed with a wide range of genotypes
- Aquaculture and its effect on the wild fish resource in a Swedish lake : An evaluation of changes in fat content, protein content and trophic niche
- Non-Destructive Determination of Starch Gelatinization, Head Rice Yield, and Aroma Components in Parboiled Rice by Raman and NIR Spectroscopy
- Trends and Inequities in food, energy, protein, fat, and carbohydrate intakes in rural Bangladesh
Author: Padua, Adoracion B.
Author: Juliano, Bienvenido O.
- Botanical composition, chemical-analysis and cellulase solubility of rice straw from different varieties
- Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
- Comparative Levels of Waxy Gene Product of Endosperm Starch Granules of Different Rice Ecotypes
- Aspects of Nitrogen Metabolism in the Rice Seedling
- Relative Nutritional Value of Some Rices for Growth of Tribolium castaneum Larvae
- Properties of Prolamin in Mature and Developing Rice Grain