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Dr. Roselina Karim received his Ph.D. degree in Department of Food Technology, Universiti Putra Malaysia. He currently works as an Lecturer at Universiti Putra Malaysia. His current research interests include the Food Processing, Food Science and Technology, Food Technology and Food Preservation.
Pigmented rice can be categorized as a functional food due to its various health benefits, mainly from its polar antioxidant content which consists of anthocyanins in black rice and proanthocyanidins in red rice. This rice is usually cooked in excess water and removal of the water will be a waste as it can be further utilized as a base for antioxid... Read More»
Research Article: J Rice Res, 2015 3:135
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