The effect of soaking time on brown rice germination by using different types of water
Stevano William Kakisina,
Andi Nur Faidah Rahman
Abstract:This research is the initial stage of the entire process of developing a functional drink based on germinated brown rice flour. The purpose of this study was to see the effect of the type of water used and it’s relation to the duration of soaking brown rice in the germination process. From previous research, it is known that the germination process can significantly increase Gamma-aminobutyic acid (GABA) levels. GABA itself is a bioactive component which is a requirement so that this product can later be said … Show more
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