Physicochemical property changes in germinated brown rice flour from different storage periods of paddy rice

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 682-688

  Songtip, Parisut ^a   Jangchud, Kamolwan ^a   Jangchud, Anuvat ^a   Tungtrakul, Patcharee ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Gamma aminobutyric acid; Germinated brown rice flour; Pasting; Reducing sugar; Storage time

Indexed keywords

GAMMA-AMINOBUTYRIC ACIDS; GERMINATED BROWN RICE; PASTING; REDUCING SUGARS; STORAGE TIME;

AMINO ACIDS; PRINCIPAL COMPONENT ANALYSIS;

SUGARS;

EID: 84858703121     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02893.x     Document Type: Article

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