Concentration data for 4-Hydroxybenzoic acid in Rice, parboiled
| Interval | Value | Publication Food Name | Reference |
|---|---|---|---|
|
[ 0.06, 0.08 )
|
0.06 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 |
|
[ 0.08, 0.12 )
|
0.11 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 |