Effects of germination on the nutritive value and bioactive compounds of brown rice breads
Open Access
- 1 April 2015
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 173, 298-304
- https://doi.org/10.1016/j.foodchem.2014.10.037
Abstract
No abstract availableKeywords
Funding Information
- Spanish Scientific Research Council
- Spanish Ministry of Economy and Sustainability
- National Secretary of High Education, Science, Technology and Innovation
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