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Influence of germination time of brown rice in relation to flour and gluten free bread quality
The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes o...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573127/ https://ncbi.nlm.nih.gov/pubmed/26396405 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1720-8 |
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