Consumer Acceptance of Brown and White Rice Varieties

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Theref...

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Detalles Bibliográficos
Autores principales: Gondal, Tanweer Aslam, Keast, Russell S. J., Shellie, Robert A., Jadhav, Snehal R., Gamlath, Shirani, Mohebbi, Mohammadreza, Liem, Djin Gie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391279/
https://www.ncbi.nlm.nih.gov/pubmed/34441728
http://dx.doi.org/10.3390/foods10081950

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391279/
https://www.ncbi.nlm.nih.gov/pubmed/34441728
http://dx.doi.org/10.3390/foods10081950

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