Open AccessAddition of Zinc to Soaking Water during Parboiling Increases the Zinc Content of Bangladeshi Rice
Author(s) -
Christine Hotz,
K. A. Kabir,
S. S. Dipti,
Joanne Arsenault,
Moniruzzaman Bipul
Publication year - 2015
Publication title -
european journal of nutrition and food safety
Language(s) - English
Resource type - Journals
ISSN - 2347-5641
DOI - 10.9734/ejnfs/2015/20919
Subject(s) - zinc , parboiling , chemistry , food science , materials science , metallurgy