The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran
Abstract This study aimed to determine the percentage of reduction of lead and cadmium by chelating agents (potassium tartrate and potassium citrate) in the steps of soaking, cooking, and simultaneous soaking and cooking in some varieties of rice for the first time. Each chemical experiment was perf...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-09-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2473 |