TY  - JOUR

T1  - A comparison of micronutrient elements in cooked white, brown and parboiled rice using synchrotron micro-X-ray fluorescence imaging

JO  - Food Chemistry

UR  - https://eprints.whiterose.ac.uk/id/eprint/232305

PY  - 2025/09/17

AU  - Menon M

AU  - Smalley A

AU  - Geraki K

AU  - Babaei M

AU  - Ranawana V

ED  - 

DO  - DOI: 10.1016/j.foodchem.2025.146421

PB  - Elsevier

VL  - 495, Part 2

Y2  - 2025/09/29

ER  -