Properties of pre-germinated rice grain, flour and starch, and use of the flour as texture modifier in crackers
Consumers preferred white or milled rice that has lost most of its nutrients in the milling process. Therefore, an effort in enhancing the nutritional value of the rice through pre-germination which is a natural processing method was studied. The effects of pre-germination on the functional properti...
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
2013
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| Schlagworte: | |
| Online Zugang: | http://psasir.upm.edu.my/id/eprint/67698/1/FSTM%202013%2035%20IR.pdf |
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