Effect of Parboiling on Thiamin, Protein and Fat of Rice
Parboiling decreased the thiamin content of rice. Nevertheless, milled parboiled rice contained more thiamin than milled raw rice at the same degree of milling because parboiling caused thiamin to diffuse inwardly. Both the degree of loss and the degree of diffusion depended on the severity of the h...
| Autores principales: | , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1974
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166616 |
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