Effects of Rice Paddy Processing Methods on the Fatty Acid Content of Local Rice Landraces in Abakaliki, Nigeria
Onwuchekwa Ogah · Asian Journal of Food Research and Nutrition · 2024
The cooking process is pivotal in rice preparation, and crucial for eliciting its distinctive flavor. This study aimed at evaluating the fatty acid compositions of rice paddy soaked in warm and cold water during rice processing. Applying Gas Chromatography equipped with a flame i...
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Research Article