Antioxidant properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pigmented rice
Pigmented rice, consisting of black rice and red rice, is known to contain antioxidant compounds in its bran that tend to leach out into the water during cooking. As the rice is usually cooked in excess water which is discarded after cooking, the purpose of this study is therefore, to evaluate the r...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maxwell Science Publications
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36494/ http://psasir.upm.edu.my/id/eprint/36494/1/Antioxidant%20properties.pdf |