Composite wheat-germinated brown rice flours: Selected physicochemical properties and bread application

International Journal of Food Science and Technology

Volumn 47, Issue 1, 2012, Pages 75-82

  Charoenthaikij, Phantipha ^a,d   Jangchud, Kamolwan ^a   Jangchud, Anuvat ^a   Prinyawiwatkul, Witoon ^b   No, Hong Kyoon ^c  

^a KASETSART UNIVERSITY   (Thailand)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^c Catholic University of Daegu   (South Korea)

^d SRINAKHARINWIROT UNIVERSITY   (Thailand)

Author keywords

Bread; Gamma aminobutyric acid; Germinated rice flour; Glutinous brown rice; Physicochemical properties; Rice flour; Sensory acceptability

Indexed keywords

BREAD; BROWN RICE; GAMMA-AMINOBUTYRIC ACIDS; PHYSICOCHEMICAL PROPERTY; RICE FLOUR; SENSORY ACCEPTABILITY;

AMINO ACIDS; VISCOSITY;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 83555179156     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02809.x     Document Type: Article

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