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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Royal Society of Chemistry
2020
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| 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 |