Effects of germination conditions on enzyme activities and starch hydrolysis of long‐grain brown rice in relation to flour properties and bread qualities
Author:
Affiliation:
1. All authors are from Dept. of Food ScienceUniv. of Arkansas Fayetteville AR 72704 U.S.A.
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15008
Reference44 articles.
1. Moisture Content as a Controlling Factor in Seed Development and Germination
2. Optimization of Rapid-Visco Analyser Test Conditions for Predicting Asian Noodle Quality
3. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel
4. Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria
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