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
Abstract
264

Published

2010-03-03

Issue

Vol. 17 (2004)

Section

Articles

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. https://banglajol.info/index.php/BJNUT/article/view/4507