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The decreasing order of the nutritions present in the rice is carbohydrates, minerals, proteins and fats respectively.Processors are currently using rice oil and bran in foods because of their high phytonutrient levels. Rice flour and starch are also popular ingredients due to their unique properties and broad application across multiple product categories. Rice is important to many people because it is the least allergenic of grains and is a staple for those with celiac disease and gluten intolerance. Rice contains no trans fats or saturated fats, no sodium or cholesterol.
Related Journals of Rice and Nutrition
Journal of Nutrition & Food Sciences, African Journal of plant sciences, Food & Nutritional Disorders, Journal of Agricultural Sciences, Food chemistry Journal, Journal of Crop Improvement, Agriculture, Journal of Soil Science and Environmental Management