摘要 : Milled raw and cooked forms of 7 rice varieties of Assam were analysed for their fat contents. The results showed that the cooked rice had lower levels of fat content as compared with raw grains. Ether extractives ranged from 1.63... 展开 Milled raw and cooked forms of 7 rice varieties of Assam were analysed for their fat contents. The results showed that the cooked rice had lower levels of fat content as compared with raw grains. Ether extractives ranged from 1.63-2.74% in raw riceand 0.17-0.38% in cooked rice. 收起