Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice
Author:
Affiliation:
1. Department of Food Technology
2. Faculty of Science and Industrial Technology
3. Prince of Songkla University (Surat Thani Campus)
4. Surat Thani 84000
5. Thailand
Abstract
Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined.
Funder
Prince of Songkla University
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA01165G
Reference49 articles.
1. Study on Total Phenolic Contents and their Antioxidant Activities of Thai White, Red and Black Rice Bran Extracts
2. Malting process as an alternative to obtain high nutritional quality quinoa flour
3. Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activity and physico chemical properties
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