Development of a Novel Food Material Using Germinated Brown Rice by Twin-screw Extrusion

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 50, Issue 10, 2003, Pages 474-482

  Suzuki, Keitaro ^a   Okadome, Hiroshi ^a   Okunishi, Tomoya ^a   Nakamura, Sumiko ^a   Ohtsubo, Ken'ichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 0347031636     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.50.474     Document Type: Article

References (21)

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2. Saikusa, T., T, Horino and Y, Mori, Accumulation of gamma-aminobutyric acid (GABA) in rice germ during water soaking. Biosci. Biotech. Biochem. 58, 2291-2292 (1994).
3. Prog Med, 18, 1810-1813 (1998).
4. Bhattacharya, S. and Choudhury, G.S., Twin-screw extrusion of rice flour : effect of extruder length-to-diameter ratio and barrel temperature on extrusion parameters and product characteristics, J Food Process Preserv, 18, 389-406 (1994).