Effect of germination time and extrusion temperature on properties of germinated brown rice

Journal of the Korean Society of Food Science and Nutrition

Volumn 36, Issue 5, 2007, Pages 636-642

  Kim, Mi Hwan ^a   Tungjaroenchai, Wanna ^b   Ryu, Gi Hyung ^a  

^a Kongju National University   (South Korea)

^b KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

Author keywords

Anti oxidation activity; Extrusion; Germinated brown rice

Indexed keywords

EID: 43549118145     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2007.36.5.636     Document Type: Article

References (23)