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Folic acid fortification of parboiled rice has been systematically studied to obtain quantitative insights into the role of key process variables. Parboiling was conducted with brown rice soaked at 70°C for 1, 2 and 3h with four different fortificant concentrations added and dried parboiled rice was milled for three durations (i.e. 0, 60 and 120s). Both residual folate concentration in treated parboiled...
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