Effect of domestic cooking methods on physicochemical, nutritional and
sensory properties of different varieties of brown rice from
Southern Thailand and Malaysia

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Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia

Consumption of brown rice is increasing on account of higher nutritional components such as vitamins, minerals, fibres and antioxidants than white rice. However, the effect of domestic cooking methods on nutritional attributes of brown rice is not well-characterized. Hence, this study aimed to in...

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Bibliographic Details
Main Authors:	Chapagai, M.K., Wan Rosli, W. I., Wan Manan, W. M., Jalil, R. A., Karrila, T., Pinkaew, S.
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/38402/ http://eprints.usm.my/38402/1/IFRJ_24%283%29_1140-1147.pdf

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