Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology. The nutritional, cooking and sensory properties of differ...

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Detalles Bibliográficos
Autores principales: Ma, Zhanqian, Zhai, Xiaotong, Zhang, Na, Tan, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094731/
https://www.ncbi.nlm.nih.gov/pubmed/37048363
http://dx.doi.org/10.3390/foods12071542

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094731/
https://www.ncbi.nlm.nih.gov/pubmed/37048363
http://dx.doi.org/10.3390/foods12071542

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