Work

Enzyme Changes in Rough Rice During Parboiling

Year: 1995

Type: article

Source: Journal of Food Biochemistry

DOI: 10.1111/j.1745-4514.1995.tb00542.x

Authors: I.J. XAVIER, S. ANTHONI RAJ

Institution: Tamil Nadu Agricultural University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Indian Council of Agricultural Research

OpenAlex ID: W2000475826

FWCI:

Cites: 7

Cited by: 12

Related to: 10