Effect of parboiling and polishing on the antioxidant activities of phenolic content of rice

Shifaniya, M.A.F.

dc.contributor.author	Shifaniya, M.A.F.
dc.date.accessioned	2020-06-25T12:21:15Z
dc.date.available	2020-06-25T12:21:15Z
dc.date.issued	2014
dc.identifier.uri	http://repository.wyb.ac.lk/handle/1/1247
dc.format.extent	viii, 43
dc.publisher	Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka. Makandura
dc.subject	Nutrition
dc.subject	Report
dc.subject	Antioxidant
dc.subject	Fe Chelating
dc.subject	Phenolic Compounds
dc.subject	Reducing Power
dc.subject	Total Phenolic Content
dc.title	Effect of parboiling and polishing on the antioxidant activities of phenolic content of rice
dc.type	Technical Report
dc.identifier.callnumber	DAN-RE-170
dc.identifier.degree	BSc