Effect of calcium chloride and pH on the nutritive values and in vitro starch digestion of germinated brown rice (GBR), texture and sensory evaluation of rice jelly
This study aimed to determine the nutritive values of germinated brown rice (GBR) after soaking in calcium chloride and citrate buffer solutions. The GBR was used to produce germinated brown rice powder (GBRP) for application in a rice jelly product. Results showed that calcium chloride with acidi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2021-12-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | https://rdo.psu.ac.th/sjst/journal/43-6/13.pdf |