Nutritional composition and in vitro starch and protein digestibility of rice flakes of different thickness

Ashwini S. Madhu and Sheetal Gupta and Jamuna Prakash (2007) Nutritional composition and in vitro starch and protein digestibility of rice flakes of different thickness. The Indian Journal of Nutrition and Dietetics, 44 (4). pp. 216-225. ISSN 0022-3174

Full text not available from this repository. (Request a copy)
Official URL: http://www.informaticsjournals.com/index.php/ijnd/...

Abstract

Rice is the staple diet for more than half of the world's population and is consumed principally in Asia. It is estimated that there are over 100,000 different varieties of rice in the world. Rice is an important cereal source of energy, an important source of vitamins and minerals, has about 7 per cent quality protein and contains only traces of fat. Rice is processed through a series of operations, which include cleaning, shelling, polishing, sorting and packaging. Parboiling is practised in most of the countries.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: MUL SWAPNA user
Date Deposited: 26 Sep 2019 05:53
Last Modified: 26 Sep 2019 05:53
URI: http://eprints.uni-mysore.ac.in/id/eprint/8532

Actions (login required)

View Item View Item