Nutritional changes in germinated legumes and rice varieties

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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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Bibliographic Details
Main Authors:	Azlan, Azrina, Amom, Zulkhairi, Megat Radzi, Megat Rusydi, C. W., Noraliza
Format:	Article
Language:	English English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24656/ http://psasir.upm.edu.my/id/eprint/24656/1/24656.pdf

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