| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10553030 | Journal of Food Composition and Analysis | 2005 | 14 Pages |
Abstract
These results show that novel foodstuff from the extruded pre-germinated brown rice would be acceptable to consumers or the food industry as a promising foodstuff containing more nutritional and bio-functional components than ordinary rice products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ken'ichi Ohtsubo, Keitaro Suzuki, Yuji Yasui, Takafumi Kasumi,