《饮料工业》杂志|发芽糙米谷物饮料的研究 关键词： 发芽糙米；谷物饮料；海藻酸钠；γ-氨基丁酸 [gap=1062]Key words： germinated brown rice； cereal beverage； sodium alginate； γ-aminobutyric acid
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Germinated brown rice has higher nutritive value than brown rice. Because it contains manifold hygienical function factor, germinated brown rice can be called high nutritive value functionality food.
将糙米发芽制成发芽糙米产品，可使糙米的蒸煮性和食用性提高，并且发芽糙米的营养价值远远高于普通糙米，其中含有多种保健功能因子，堪称极具营养保健价值的功能性食品，具有对其生产工艺技术进行深入研究开发的价值。
参考来源 - 糙米发芽工艺的基础研究·2,447,543篇论文数据，部分数据来源于NoteExpress
以上来源于: WordNet
This paper introduces the multiple products of rice such as parboiled rice, germinated rice, enriched rice, germinated brown rice and blood-sugar-reducing rice etc;
介绍了多元化的稻米产品，如蒸谷米、胚芽米、营养强化米、 发芽糙米、降血糖大米等；
The result showed that the nutrition and quality of the germinated brown rice could be mainly preserved by vacuum-freeze drying followed by microwave drying and hot-air drying.
结果表明，真空冷冻干燥对发芽糙米品质影响最小，其次是微波干燥和普通热风干燥。
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