Colour Interval Value Publication Food Name Reference
[ 0.08, 0.17 ) 0.08 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
[ 0.17, 0.27 ) 0.26 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