Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles.

Foods · 2024 · PMC11241835 · PMID 38998657

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a decreasing trendno p-value reported

Similarly, a decreasing trend in a* and b* values was observed in the preparation of noodles from germinated wheat compared to ungerminated wheat [ 29 ]. 3.1.3.

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