Abstract
Phytase in brown rice will be activated and accumulated during seed germination. Changes of phytase activity in brown rice during two stages of germination (steeping and sprouting) affected by process conditions were studied. It was shown that steeping led to significant decrease of phytase activity (p¿
| Original language | English |
|---|---|
| Pages (from-to) | 598-603 |
| Journal | Journal of Food Science and Technology-Mysore |
| Volume | 48 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 2011 |
Keywords
- phytic acid content
- inositol phosphates
- germination
- phosphorus
- soaking
- purification
- absorption
- wheat
- seeds
- zinc