Physicochemical and Antioxidant Properties of Three Varieties of Indonesian Black Rice

• Main Authors: Putri, D.P., Astuti, M., Hastuti, P.
• 格式: Conference or Workshop Item PeerReviewed
• 語言: English
• 出版: Institute of Physics 2022
• 主題: Food Sciences
• 在線閱讀: https://repository.ugm.ac.id/283034/1/61_Physicochemical%20and%20Antioxidant_Putri_2_IOP_Conf._Ser.%20_Earth_Environ._.pdf; https://repository.ugm.ac.id/283034/

Rice (Oryza sativa L.) is a main food which is consumed by the citizens of the world, especially Asia. Along with the development of science and technology, the function of rice is not only as a staple food but it also has a health function because it has a high content of minerals, phenolic compoun...