Colour Interval Value Publication Food Name Reference
[ 0.30, 0.33 ) 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
[ 0.33, 0.38 ) 0.37 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