Nutritional changes in germinated legumes and rice varieties
Proximate content and fatty acid composition of germinated and non-germinated legumes (kidney, mung, soy bean and peanut) and rice varieties (red, black, Barrio, brown and milled) were evaluated. In germinated samples, moisture content increased significantly while carbohydrate, protein and fat were...
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International Food Research Journal, Universiti Putra Malaysia
2011
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=12639 |