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Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

机译：Farro 57水稻品种：其腐蚀碾磨稻，糙米和发芽糙米营养成分的对比研究

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E. S. Ukpong; E. U. Onyeka; G. C. Omeire; C. Ogueke;
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1. Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars [J] . Pal Priyanka, Singh Narpinder, Kaur Parmeet, Cereal Chemistry . 2016,第6期

机译：不同品种糙米和发芽糙米的组成，蛋白质，糊化和酚类化合物的比较
2. Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil. [J] . Heinemann R J B, Fagundes P L, Pinto E A, Journal of Food Composition and Analysis . 2005,第4期

机译：巴西商品糙米，半熟米和碾米的营养成分比较研究。
3. A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice [J] . Tuntipopipat Siriporn, Muangnoi Chawanphat, Thiyajai Parunya, Food & Function . 2015,第5期

机译：煮熟的发芽糙米的生物可及部分具有比糙米更高的抗炎活性
4. COMPARATIVE STUDY QUALITY OF PARTIALLY PARBOILED BROWN RICE TREATED BY HUMIDIFIED AND NON HUMIDIFIED HOT AIR FLUIDIZED BED [C] . C.Rattanamechaiskul, S.Prachayawarakorn, S.Soponronnarit Proceedings of the 7th Asia-Pacific drying conference . 2011

机译：加湿和不加湿热风化床处理的部分配对糙米的质量比较研究
5. Heat and Mass Transfer in Parboiled Rice During Heating with 915 MHz Microwave Energy and Impacts on Milled Rice Properties [D] . Smith, Deandrae L. W. 2020

机译：加热稻米加热米饭中的热量和传质在加热过程中，对微波能量进行加热和对碾米性质的影响
6. Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars [O] . Federica Taddei, Elena Galassi, Francesca Nocente, 2021

机译：创新铣削流程提高果胶含量品种对比粉状糙米面食的技术和营养品质
7. Proteomics of Seed Nutrition-Associated Proteins in Germinated Brown Rice in Four Thai Rice Cultivars Analyzed by GeLC-MS/MS [O] . Sarunyaporn MAKSUP, Sarintip PONGPAKPIAN, Sittiruk ROYTRAKUL 2021

机译：GELC-MS / MS分析了四种泰国水稻品种中发芽糙米种子营养相关蛋白质的蛋白质组学

Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

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