Quantitative Microbiological Profiles of Brown Rice and Germinated Brown Rice

Among health conscious people, brown rice (BR) and germinated brown rice (GBR) are increasingly more popular for consumption in Korea because their nutritional values are greater than those of ordinary white rice (WR). The overall microbial counts for BR were higher than those for WR and those of GB...

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Veröffentlicht in:	Food science and biotechnology 2012, Vol.21 (6), p.1785-1788
Hauptverfasser:	Kim, Keun-Sung, Kim, Byoung-Hoon, Kim, Min-Joo, Han, Jae-Kwang, Kum, Jun-Seok, Lee, Hyun-Yu
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
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