| http://www.w3.org/ns/prov#value | - fatty acids, in activates enzymes such as lipase and lipoxygenase, kills the embryo and decomposes some antioxidants (SOwbhagya and bhattacharya, 1976) . hence cooked parboiled rice lack the volatiles characteristics of freshly cooked raw rice, hydrogen sulphide, acetaldehyde and ammonia (Obata and Tanaka 1965).
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