Fatty Acid Composition and Physiochemical Properties in Germinated Black Rice
The objective of the research was to determine the effect of the germination of black rice. Black rice was soaked for 12 h and further germinated for 12, 24, 36, and 48 h. Non-germinated black rice was used as a control. Black rice was germinated for 19-20 h. Fat, and moisture content, total sugar,...
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| Main Authors: | , , |
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| Format: | EJournal Article |
| Published: |
Indonesian Association of Food Technologists,
2017-08-31.
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| Subjects: | |
| Online Access: | Get Fullteks |
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