Add to ORKGThe data included in this article are related to research paper entitled “Efficient fortification of folic acid in rice through ultrasonic treatment and absorption”. These datasets compile the folic acid uptake expressed in concentration and the effects of folic acid fortification on the physical properties of brown and milled rice. We reported the folic acid uptake of rice in increasing fortificant concentration through soaking, one-step, and stepwise fortification protocols. In addition, the data on the effects of fortification on the color, pasting, and textural properties of brown and milled rice were also presented. © 2020 The Author(s
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and c...
© 2016 Wageningen Academic Publishers.Changes in the chemical composition of rice from harvest to pa...
Brown rice (long-grain variety Puntal) was abrasively milled (0-100 s) to various degrees of milling...
The data included in this article are related to research paper entitled “Efficient fortification of...
There has been an increasing prevalence of global folate deficiency in rice-consuming countries. Ric...
White milled rice contains reduced nutritional value as a result of milling and polishing processes....
Parboiling has been examined in this thesis as the means to fortify rice with folic acid. The develo...
Nutritional iron content in milled rice is generally lost as a result of milling due to the removal ...
Nutritional iron content in milled rice is generally lost as a result of milling due to removal of a...
Rice fortification with multiple micronutrients (folic acid, iron and β-carotene) by utilizing ...
Rice is an important staple food that provides dietary energy supply to almost half of the world\u27...
Rice is an important source of vitamin B1 and folic acid, but cultivated rice cultivars contain low ...
This work investigates the effect of sonication on brown and milled rice grains of both waxy and non...
This article 'Physicochemical Properties of Discolored Rice Grains' appeared in the International Ri...
This article 'Biochemical Properties of Discolored Rice Grains' appeared in the International Rice R...
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and c...
© 2016 Wageningen Academic Publishers.Changes in the chemical composition of rice from harvest to pa...
Brown rice (long-grain variety Puntal) was abrasively milled (0-100 s) to various degrees of milling...
The data included in this article are related to research paper entitled “Efficient fortification of...
There has been an increasing prevalence of global folate deficiency in rice-consuming countries. Ric...
White milled rice contains reduced nutritional value as a result of milling and polishing processes....
Parboiling has been examined in this thesis as the means to fortify rice with folic acid. The develo...
Nutritional iron content in milled rice is generally lost as a result of milling due to the removal ...
Nutritional iron content in milled rice is generally lost as a result of milling due to removal of a...
Rice fortification with multiple micronutrients (folic acid, iron and β-carotene) by utilizing ...
Rice is an important staple food that provides dietary energy supply to almost half of the world\u27...
Rice is an important source of vitamin B1 and folic acid, but cultivated rice cultivars contain low ...
This work investigates the effect of sonication on brown and milled rice grains of both waxy and non...
This article 'Physicochemical Properties of Discolored Rice Grains' appeared in the International Ri...
This article 'Biochemical Properties of Discolored Rice Grains' appeared in the International Rice R...
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and c...
© 2016 Wageningen Academic Publishers.Changes in the chemical composition of rice from harvest to pa...
Brown rice (long-grain variety Puntal) was abrasively milled (0-100 s) to various degrees of milling...