Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice-Reference-Cited by-同舟云学术

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

Published:2014-04-16 Issue:6 Volume:32 Page:742-753
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Chungcharoen Thatchapol,Prachayawarakorn Somkiat,Tungtrakul Patcharee,Soponronnarit Somchart

Funder

The authors express their appreciation to the Thailand Research Fund for financial support. Thatchapol Chungcharoen also thanks the Royal Golden Jubilee Ph.D. Program (Grant No. PHD/0040/2552), King Mongkut's University of Technology Thonburi (KMUTT), and the National Science and Technology Development Agency (NSTDA).

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.879387

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