Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal)
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
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
Physicochemical and electrochemical properties of zinc fortified milk
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DOI: 10.1016/j.fbio.2017.12.008
Abstract: Abstract To eradicate Zn deficiency, milk was fortified with 22.5 ppm Zn as Zn acetate based on sensory and physicochemical evaluation. The pH, acidity, viscosity, rennet coagulation time and alcohol stability of milk were not significantly… read more here.
Keywords: milk; electrochemical properties; physicochemical electrochemical; zinc fortified ... See more keywords