2003, Las Vegas, NV July 27-30, 2003
DOI: 10.13031/2013.15332
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Effect of Soaking and Gaseous Phase Sprout Processing on The GABA Content of Pre-Germinated Brown Rice

Noriko Komatsuzaki1,
Kikuichi Tsukahara2,
Hidechika Toyoshima3
et al.
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“…Komatsuzaki et al (2003) reported effects of soaking and gaseous phase sprout processing on the GABA content in GBR. Their study established a processing method that can be used to accumulate high concentrations of GABA.…”
Section: Uses Of Gbr and Its Productsmentioning
confidence: 99%

Germinated brown rice as a value added rice product: A review

Patil
1
,
Khan
2
2011
J Food Sci Technol
192
3
141
0
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“…Komatsuzaki et al (2003) reported effects of soaking and gaseous phase sprout processing on the GABA content in GBR. Their study established a processing method that can be used to accumulate high concentrations of GABA.…”
Section: Uses Of Gbr and Its Productsmentioning
confidence: 99%

Germinated brown rice as a value added rice product: A review

Patil
1
,
Khan
2
2011
J Food Sci Technol
192
3
141
0
View full textAdd to dashboardCite
show abstract

Temperature Uniformity of Germinated Brown Rice by a Rotating Tray for Microwave Heating

Puangsuwan
1
,
Ruangkool
2
,
Somwong
3
2019
2019 7th International Electrical Engineering Congress (iEECON)
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