机译:发芽条件影响发芽糙米粉的理化特性
Dept. of Product Development, Faculty of Agro-Industry, Kasetsart Univ., 50 Pahonyothin Chatuchak, Bangkok 10900, Thailand;
Dept. of Product Development, Faculty of Agro-Industry, Kasetsart Univ., 50 Pahonyothin Chatuchak, Bangkok 10900, Thailand;
Dept. of Product Development, Faculty of Agro-Industry, Kasetsart Univ., 50 Pahonyothin Chatuchak, Bangkok 10900, Thailand;
Cassava and Starch Technology Research Unit, Natl. Center for Genetic Engineering and Biotechnology, Pathumthani 12120, Thailand;
Inst. of Food Research and Product Development, Kasetsart Univ., 50 Chatuchak, Bangkok 10900, Thailand;
Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803-4200, U.S.A.;
gamma-aminobutyric acid; germinated brown rice; germination; physicochemical properties; rice flour;
机译:发芽条件会影响小麦发芽的糙米粉和面包配方的品质
机译:发芽时间对不同水稻品种糙米粉和淀粉理化特性的影响。
机译:水稻不同贮藏期发芽糙米粉的理化特性变化
机译:萌发影响糙米面粉的功能性质
机译:糙米萌发条件与面粉物理化学性质和面包品质的影响
机译:萌发对糙米燕麦高粱和小米面粉物理化学性质的影响
机译:使用发芽糙米和大麦的共挤出面粉的制备及其抗高血压作用(发芽糙米应用的研究II)