Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Kikuichi Tsukahara"'
Autor:
Naoto Shimizu, Tadanao Suzuki, Hidechika Toyoshima, Kikuichi Tsukahara, Noriko Komatsuzaki, Toshinori Kimura
Publikováno v:
Journal of Food Engineering. 78:556-560
To establish a new method of processing germinated brown rice (GBR), we processed grain of cultivars with a large germ by soaking and gaseous treatment. After soaking for 3 h and gaseous treatment for 21 h at 35 °C, the content of γ-aminobutyric ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91b868bf89c5e0be11154d18093e70cb
https://doi.org/10.1016/j.jfoodeng.2005.10.036
https://doi.org/10.1016/j.jfoodeng.2005.10.036
Publikováno v:
Cereal Chemistry Journal. 81:450-455
Pregerminated brown rice (PGBR) prepared by immersing in water was used for breadmaking, and effects on the dough properties and bread qualities were studied to compare with the ungerminated brown rice (BR). The substitution of BR or PGBR for wheat f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07b4ed0bbe29b92816912f60b989aec0
https://doi.org/10.1094/cchem.2004.81.4.450
https://doi.org/10.1094/cchem.2004.81.4.450