Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice
| Autor: | Thammapat, Pornpisanu, Meeso, Naret, Siriamornpun, Sirithon |
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| Zdroj: | In Food Chemistry 1 March 2016 194:230-236 |
| Databáze: | ScienceDirect |
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