Science Advances

Supplementary Materials

This PDF file includes:

  • Table S1A. Components (mg/g rice flour) used for extrusion.
  • Table S1B. Vitamin premix composition in % per gram premix.
  • Table S2. Target nutrient concentration in the fortified rice per gram of extruded rice kernels, corresponding to 100 g of finished product.
  • Table S3. Ingredients for two different sauces provided with cooked rice.

Download PDF

Files in this Data Supplement: