Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil
- Author
- HEINEMANN, R. J. B1 ; FAGUNDES, P. L1 ; PINTO, E. A1 ; PENTEADO, M. V. C1 ; LANFER-MARQUEZ, U. M1
[1] Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, C P. 66083, 05389-970, São Paulo, SP, Brazil - Source
Journal of food composition and analysis (Print). 2005, Vol 18, Num 4, pp 287-296, 10 p ; ref : 1 p.1/4
- ISSN
- 0889-1575
- Scientific domain
- Food science technology
- Publisher
- Elsevier, New York, NY
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Brown rice Milled rice Mineral contents Nutritional composition Parboiled rice
- Keyword (fr)
- Composition chimique Elément minéral Nutriment Riz Brésil Céréale Amérique du Sud Amérique
- Keyword (en)
- Chemical composition Inorganic element Nutrient Rice Brazil Cereal South America America
- Keyword (es)
- Composición química Elemento inorgánico Nutriente Arroz Brasil Cereal America del sur America
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16610189
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfca.2004.07.005 
https://dx.doi.org/10.1016/j.jfca.2004.07.005
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