Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk
| Autor: | Vanier, Nathan Levien, Paraginski, Ricardo Tadeu, Berrios, Jose De J., Oliveira, Leandro da Conceição, Elias, Moacir Cardoso |
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| Zdroj: | In Journal of Food Composition and Analysis August 2015 41:98-103 |
| Databáze: | ScienceDirect |
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