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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties

Composición fitoquímica, de ácidos grasos y proximal de seis variedades seleccionadas de arroz integral indonesio

Hadi Munarkoa Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, IndonesiaView further author information
,
Azis Boing Sitangganga Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia;b Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, IndonesiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-1378-5367View further author information
ORCID Icon,
Feri Kusnandara Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia;b Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, IndonesiaView further author information
&
Slamet Budijantoa Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia;b Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, IndonesiaView further author information
Pages 336-343 | Received 10 Dec 2019, Accepted 03 Apr 2020, Published online: 14 May 2020

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