Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination-Reference-Cited by-同舟云学术

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Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination

Published:2012-09 Issue:1 Volume:134 Page:288-293
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kim Hyun Young,Hwang In Guk,Kim Tae Myoung,Woo Koan Sik,Park Dong Sik,Kim Jae Hyun,Kim Dae Joong,Lee Junsoo,Lee Youn Ri,Jeong Heon Sang

Funder

AGENDA Program, Rural Development Administration, Republic of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Germination effect on flatus causing factors and antinutrients of mungbeans and two strains of small seeded soybeans;Abdullah;Journal of Food Protection,1984

2. Water retention capacity and viscosity effect of powdered cellulose;Ang;Journal of Food Science,1991

3. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice;Anuchita;Food Chemistry,2010

4. Official methods of analysis,2011

5. Official methods, and recommended practices,1998

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