Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh
Md. Asaduzzaman1#, Md. Emdadul Haque1#, Jiaur Rahman1#, S. M. Kamrul Hasan1,M. A. Ali2 and Mst. Sorifa Akter3 and Maruf Ahmed1*
1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
2Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
3Department of Food Science and Technology, State University of Bangladesh, Dhaka, Bangladesh.
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