Influence of germination time of brown rice in relation to flour and gluten free bread quality

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6591-6598

  Cornejo, Fabiola ^a,b   Rosell, Cristina M ^a,b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b ESCUELA SUPERIOR POLITÉCNICA DEL LITORAL   (Ecuador)

Author keywords

Germinated brown rice; Gluten free bread; Quality

Indexed keywords

ENZYME ACTIVITY; FOOD PRODUCTS; IMAGE QUALITY;

GERMINATED BROWN RICE; GERMINATION TIME; GLUTEN-FREE BREAD; PASTING PROPERTY; PHYSICOCHEMICAL CHARACTERISTICS; STARCH DEGRADATION; WATER ACTIVITY; WATER BINDING CAPACITY;

CULTIVATION;

EID: 84942194974     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1720-8     Document Type: Article

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