| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7620796 | Journal of Food Composition and Analysis | 2013 | 7 Pages |
Abstract
⺠The folic acid content of rice was influenced by the degree of milling. ⺠The lightness of rice was negatively correlated with its folic acid content. ⺠The fatty acid composition did not differ as a function of the degree of milling. ⺠The rice milled to an 8, 10, 12 and 14% degree of milling showed similar hardness. ⺠Consumers should increase the brown rice or even slightly milled rice consumption.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jander Luis Fernandes Monks, Nathan Levien Vanier, Jardel Casaril, Roberta Manica Berto, MaurÃcio de Oliveira, Carolina Baptista Gomes, Maitê Peres de Carvalho, Alvaro Renato Guerra Dias, Moacir Cardoso Elias,