Colour Interval Value Publication Food Name Reference
[ 0.27, 0.29 ) 0.27 mg/100 g FW Rice, brown, parboiled Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823
[ 0.29, 0.31 ) 0.30 mg/100 g FW Rice, brown, parboiled Kato H., et al (1983) Effect of parboiling on texture and flav.... Journal of Agricultural and Food Chemistry 31:818-823