Changes in Structural, Physicochemical, and Functional Properties of Germ Rice during Germination
In this investigation, germ rice derived from Daohuaxiang was utilized to examine the alterations in morphology, structure, and functional properties of germ rice throughout the germination process. The obtained germ rice was germinated for varying durations of 0, 12, 24, 36 and 48 h. The changes of...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090303 |
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