ICAR Research Data Repository for Knowledge Management
Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3742/
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| Title |
Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control.
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| Creator |
Desikachar, H. S. R.
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| Subject |
16 Nutritive value
01 Rice 04 Milling |
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| Description |
Shaking with dilute acid for 10 minutes extracted about 90% of the thiamine in rice flour. Similarly, digestion of rice flour with concentrated sulfuric acid even for 5 minutes released 90% of the total phosphorus. For processing control in rice mills, the short period extraction and digestion procedures could be adopted for ron tine assay to effect a saving in time. |
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| Date |
1955
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3742/1/Cereal_Chemistry_1955_32_1_78-80.pdf
Desikachar, H. S. R. (1955) Determination of the degree of polishing in rice. II. Determination of thiamine and phosphorus for processing control. Cereal Chemistry, 32. pp. 78-80. |
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