Phytochemical and Functional Properties of Philippine Sprouted Brown Rice (Oryza sativa L.) and its Potential as Base Ingredient for Functional Beverages
This study aimed to evaluate the potential of sprouted brown rice (SBR) for the production of functional beverages. The rice samples consisted of NSIC Rc15, PSB Rc82, black rice and brown rice. SBR samples were characterized in terms of their nutritional, phytochemical and functional properties. Ger...
| Foilsithe in: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 95, no. 3 (Sep. 2012), 225-235 |
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2012
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