Parboiling improved oxidative stability of milled white rice during one-year storage
Crossref DOI link: https://doi.org/10.1007/s10068-016-0168-6
Published Online: 2016-08-31
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Koh, Eunmi
Surh, Jeonghee
License valid from 2016-08-01