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The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles

✍ Scribed by Zhan-Hui Lu; Li-Te Li; Wei-Hong Min; Feng Wang; Eizo Tatsumi

Book ID
108825862
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
298 KB
Volume
40
Category
Article
ISSN
0950-5423

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## Abstract **BACKGROUND:** In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties. Particularly of interest are the high levels of γ‐amino butyric acid (GABA) which can be obtained during germination. However, m