Minerals and Phytic Acid Content in Different Varieties of Rice and their Changes due to Traditional Cooking Methods

Nuzhat Chowdhury; Mustafizur Rahman; Sultana Sayeed

Minerals and Phytic Acid Content in Different Varieties of Rice and their Changes due to Traditional Cooking Methods

Authors

Nuzhat Chowdhury Institute of Nutrition and Food Science, University of Dhaka, Dhaka
Mustafizur Rahman Institute of Nutrition and Food Science, University of Dhaka, Dhaka
Sultana Sayeed Institute of Nutrition and Food Science, University of Dhaka, Dhaka

Keywords:

Essential minerals, phytic acid, decantation, percent retention

Abstract

Bangladesh Journal of Nutrition Vol.17 2004 p.85-94

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Abstract
683

Published

2010-03-03

How to Cite

Chowdhury, N., Rahman, M., & Sayeed, S. (2010). Minerals and Phytic Acid Content in Different Varieties of Rice and their Changes due to Traditional Cooking Methods. Bangladesh Journal of Nutrition, 17, 85–94. Retrieved from https://banglajol.info/index.php/BJNUT/article/view/4507