Changes in mineral elements and phytic acid contents during cooking of three California rice varieties
1979
Toma, R.B. | Tabekhia, M.M.
Extract: Calcium, magnesium, sodium, phosphorus, potassium, cadmium, copper, iron, manganese, zinc, and phytic acid were determined in three varieties of milled rice before and after cooking in both domestic tap water and distilled deionized water. For all varieties cooked with domestic tap water, three macrominerals (sodium, calcium and magnesium) and one micromineral (zinc) showed a significant increase in percent retention. Phytic acid content was reduced to approximately one third when cooked in domestic tap water for all varieties.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library