Effect of parboiling on in vitro physiological antioxidant capacity of brown rice

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Effect of parboiling on in vitro physiological antioxidant capacity of brown rice

Parboiling process has been widely implemented in brown rice processing, but its effect on in vitro physiological antioxidant capacity of brown rice was not known. In this study, an in vitro method simulating the human physiological conditions was used to investigate the effect of parboiling on anti...

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Bibliographic Details
Main Authors:	Lee, Elaine, Neoh, Phene Pei Nee, Lee, Huei Hong, Wong, Sie Chuong, Wong, Tze Jin, Koo, Lee Feng, Yiu, Pang Hung
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia Press 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/76348/ http://psasir.upm.edu.my/id/eprint/76348/1/54%20JST-1252-2018.pdf

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