Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice
E. S. Ukpong, E. U. Onyeka, G. C. Omeire & C. Ogueke · Asian Food Science Journal · 2021
This work analyzed the nutritional composition of germinated brown rice (GBR) produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. Th...
Open access
Research Article
10.9734/afsj/2021/v20i330278