Rice grain quality alteration through manipulation of parboiling procedures to affect the concentration of macro- and micro- nutrient elements, B-vitamins, inorganic toxicants, and bacterial contamination.

• Tác giả: Manus Carey, Rafiqul Islam, Saiful Islam, Jonathan McComb, Coalain McCreanor, Andrew Meharg, Caroline Meharg, Mukhlesur Rahman, Kathryn Ralphs, Muhammad Siddique, Mahmud Sumon, Mohammed Uddin
• Ngôn ngữ: eng
• Ký hiệu phân loại: 658.31 Elements of personnel management
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 708207

Tóm tắt

A Bangladesh village rice parboiling plant was used to investigate how to improve essential elements and B-vitamin content of rice, while reducing the toxicants arsenic and cadmium, and potential bacterial pathogens. A 2