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Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying
Germinated brown rice (GBR) contains rich bio-active components, but has poor edible quality. To improve the cooking quality of GBR, fissure generation in kernels caused by microwave drying were investigated considering cooking properties, microstructure and textural attributes. The microwave intens...
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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525723/ https://ncbi.nlm.nih.gov/pubmed/31168155 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03765-y |
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