An improved process for high quality and nutrition of brown rice production

Food Science and Technology International

Volumn 16, Issue 2, 2010, Pages 147-158

  Watchararparpaiboon, W ^a   Laohakunjit, N ^a   Kerdchoechuen, O ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Chainat 1; gamma amino butyric acid; germinated brown rice; Khao Dawk Mali 105; nutritional quality; phytic acid; vitamin B1

Indexed keywords

BUTYRIC ACIDS; GERMINATED BROWN RICE; NUTRITIONAL QUALITIES; PHYTIC ACIDS; VITAMINB1;

ACIDS; CARBOHYDRATES; FATTY ACIDS; PROTEINS; WATER AERATION; WATER CONTENT;

VITAMINS;

4 AMINOBUTYRIC ACID; PHYTIC ACID; THIAMINE; VEGETABLE PROTEIN;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; METHODOLOGY; NUTRITIONAL VALUE; PH; RICE; TEMPERATURE;

ANALYSIS OF VARIANCE; FOOD HANDLING; GAMMA-AMINOBUTYRIC ACID; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; ORYZA SATIVA; PHYTIC ACID; PLANT PROTEINS; TEMPERATURE; THIAMINE;

EID: 77955017117     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209353220     Document Type: Article

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