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Original Articles

Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India

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Pages 41-50 | Received 05 Dec 2006, Accepted 05 Apr 2007, Published online: 29 Nov 2007

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Read on this site (6)

Anirban Biswas, Arabinda Das & Debendra Nath Guha Mazumder. (2019) Noncancer risk assessment of arsenic safe and unsafe water uses: Bayesian estimation on cohort study. Human and Ecological Risk Assessment: An International Journal 25:4, pages 835-850.
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Patrick J. Gray, Sean D. Conklin, Todor I. Todorov & Sasha M. Kasko. (2016) Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain. Food Additives & Contaminants: Part A 33:1, pages 78-85.
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Sandra Munera-Picazo, Marina Cano-Lamadrid, María Concepción Castaño-Iglesias, Francisco Burló & Ángel A Carbonell-Barrachina. (2015) Arsenic in your food: potential health hazards from arsenic found in rice. Nutrition and Dietary Supplements 7, pages 1-10.
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A. Signes, K. Mitra, F. Burló & A.A. Carbonell-Barrachina. (2008) Effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, India. Food Additives & Contaminants: Part A 25:11, pages 1345-1352.
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Sehun Choi, Han-Seok Seo, Kwang Rag Lee, Sunghee Lee & Jihyun Lee. (2018) Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi). Applied Biological Chemistry 61:1, pages 91-105.
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