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Germinated brown rice as a value added rice product: A review
Rice is a staple food for over half of the world’s population. Germinated brown rice (GBR) is considered whole food because only the outermost layer i.e. the hull of the rice kernel is removed which causes least damage to its nutritional value. Brown rice can be soaked in water at 30 °C for specifie...
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| Main Authors: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer-Verlag
2011
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551059/ https://ncbi.nlm.nih.gov/pubmed/23572802 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0232-4 |
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