Effect of parboiling on texture and flavor components of cooked rice.

Reviewed date: Haven't looked into yet

Thoughts

Why I'm interested:  Referenced in Chapter 2 of The Salicylate Handbook. Read original research source.

Source Information

Publication date: 1983

Original source/Referenced in: The Salicylate Handbook bibliography by Sharla Race

CSE Citation: Kato H., Ohta T., Tsugita T., Hosaka Y. (1983) Effect of parboiling on texture and flavor components of cooked rice. Journal of Agricultural and Food Chemistry 31:818-823.

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