Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal)
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DOI: 10.1007/s13197-019-03824-4
Abstract: Zinc fortified parboiled rice (komal chawal) was produced from a low amylose variety of rice by applying ‘brown rice parboiling’ method. In addition to the effect of milling on fortification, the effectiveness of fortification upon… read more here.
Keywords: rice; parboiled rice; zinc fortified; rice komal ... See more keywords