Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences.
Suzan Tireki, Hazal Dagistan, Dilaycan Cam, Cansel Cakir, Mehmet Ozturk, Asli Barla Demirkoz
Published: 202510.1177/10820132251397782
Abstract
The composition and cooking quality of rice varieties vary highly. Preparation and cooking techniques may lead to thiamine degradation. In this study, rice meals were prepared with three different rice varieties grown in Türkiye (Baldo, Osmancik, and…
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