Colour Interval Value Publication Food Name Reference
[ 0.01, 0.01 ) 0.01 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
[ 0.01, 0.03 ) 0.02 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