Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration (ATC) and antioxidant capacity (DPPH activity) of four non-glutinous and four glutinous genotypes. However. soaking in water prior to cooking generally decreased more ATC and... https://ashleyshomestores.shop/product-category/3-piece-cal-king-bed/