Quality Characteristics and Changes in GABA Content and Antioxidant Activity of Noodle Prepared with Germinated Brown Rice
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201007633729612.pdf
Reference15 articles.
1. GABA-Transaminase in brain and blood platelets: Basic and clinical aspects
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3. Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
4. The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles
5. Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments
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