Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination
Ekpeno Sunday Ukpong, Eucharia Uloma Onyeka, Gloria C. Omeire & Chika C. Ogueke · Asian Food Science Journal · 2022
Germinated brown rice (GBR) was produced from FARO 44 rice cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it in potable water and germination of the de-husked grain. Germination temperatures were maintained at 30 and 40oC for 12 and 36 h. The mould co...
Open access
Research Article
10.9734/afsj/2022/v21i1030480