Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet
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DOI: 10.1007/s10068-020-00770-2
Abstract: The changes in physiochemical properties of flours obtained from the four selected grains after germination were investigated. After germination, the sprout length of sorghum and millet was substantially larger than that of brown rice and… read more here.
Keywords: germination; rice oat; sorghum millet; brown rice ... See more keywords