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Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by Bacillus natto
Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the fermented products compared with white rice (WR)...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625969/ https://www.ncbi.nlm.nih.gov/pubmed/34829060 http://dx.doi.org/10.3390/foods10112779 |