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: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/44eeb836076a4159833afe57764b3c0b |
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