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Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice

Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined. Malting potential in terms of germination rate and germination capacity increased as the germinat...

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Detalles Bibliográficos
Autores principales: Lekjing, Somwang, Venkatachalam, Karthikeyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9052888/
https://www.ncbi.nlm.nih.gov/pubmed/35498825
http://dx.doi.org/10.1039/d0ra01165g