ICAR Research Data Repository for Knowledge Management
Lipid autoxidation in rice.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4561/
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| Title |
Lipid autoxidation in rice.
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| Creator |
Sowbhagya, C. M.
Bhattacharya, K. R. |
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| Subject |
11 Lipid Biochemistry
01 Rice |
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| Description |
Rice stored normally is stable to lipid oxidation but becomes progressively susceptible upon parboiling. A relatively high moisture content, storage in the dark at low temperature, and a low degree of milling are most important.
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| Date |
1976
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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/4561/1/Journal%20of%20Food%20Science%2C%20Volume-41%285%20%281976%29%201018-1023%20.pdf
Sowbhagya, C. M. and Bhattacharya, K. R. (1976) Lipid autoxidation in rice. Journal of Food Science, 41 (5). 1018-1023, 30 ref.. |
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