Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012)
The aim of this research was to investigate the changes in functional properties of germinated black glutinous rice (KKU-ULR012) after cooking. Black glutinous rice grains were obtained from Faculty of Agriculture, Khon Kaen University, Thailand. The rough grains were soaked for 12 hrs, then germi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2014-06-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://rdo.psu.ac.th/sjstweb/journal/36-3/36-3-5.pdf |