https://www.selleckchem.com/products/c25-140.html
Rice is commonly consumed as fully mature grain, but immature rice is considered to have better nutrient and technological properties. This is attributed to changes in content and profile of nutritional and functional compounds during maturation. This study assessed the effect of maturity on nutrient content of rice grains, and in vitro digestibility of starch and protein, for immature rice grains of TXD306 and Lawama varieties. The effect of processing of immature rice into so-called pepeta, traditionally produced from immature rice gr
Like
Comment
Share
