Changes in Functionality of Germinated and Non-Germinated Brown Rice Fermented by <i>Bacillus natto</i>

Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using <i>Bacillus natto</i> and to investigate the functionality of the fermented products compared wi...

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Autores principales: Huei-Ju Wang, Lin Chang, Yu-Shiun Lin
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/44eeb836076a4159833afe57764b3c0b
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