EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES
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DOI: 10.14674/ijfs-836
Abstract: De-husking and milling-induced changes in the content of antioxidant compounds and the antioxidant capacities of rice fractions were investigated in this study. Six fractions rice husk, brown rice, and milled rice (MR) after four different… read more here.
Keywords: degree rice; rice; effect degree; antioxidant components ... See more keywords