Effects of cyclic cellulase conditioning and germination treatment on the γ-aminobutyric acid content and the cooking and taste qualities of germinated brown rice-Reference-Cited by-同舟云学术

Effects of cyclic cellulase conditioning and germination treatment on the γ-aminobutyric acid content and the cooking and taste qualities of germinated brown rice

Published:2019-08 Issue: Volume:289 Page:232-239
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Qiang,Liu Nian,Wang Shuangshuang,Liu Yang,Lan Haipeng

Funder

Fundamental Research Funds for the Central Universities

Tarim University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method;Cao;Journal of Food Science and Technology,2015

5. An improved process for high nutrition of germinated brown rice production: Low-pressure plasma;Chen;Food Chemistry,2016

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