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Xiaohong Cao, Cuijuan Li, Huanbin Wen & Zhenxin Gu. (2010) Extraction Technique and Characteristics of Soluble Protein in Germinated Brown Rice. International Journal of Food Properties 13:4, pages 810-820.
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Ali Ikram, Farhan Saeed, Muhammad Afzaal, Ali Imran, Bushra Niaz, Tabussam Tufail, Muzzamal Hussain & Faqir Muhammad Anjum. (2021) Nutritional and end‐use perspectives of sprouted grains: A comprehensive review. Food Science & Nutrition 9:8, pages 4617-4628.
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Midori Yasuda & Masaaki Tabata. (2021) Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages. Journal of Food Science 86:7, pages 3033-3045.
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Ruican Wang & Shuntang Guo. (2021) Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety. Comprehensive Reviews in Food Science and Food Safety 20:2, pages 2081-2105.
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Ying Sun, Rongxin Miao & Lina Guan. (2020) Effect of germinated brown rice flour on volatile compounds and sensory evaluation of germinated brown rice steamed bread. Journal of Food Processing and Preservation 45:1.
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Mustapha Umar Imam, Nur Hanisah Azmi, Muhammad Iqbal Bhanger, Norsharina Ismail & Maznah Ismail. (2012) Antidiabetic Properties of Germinated Brown Rice: A Systematic Review. Evidence-Based Complementary and Alternative Medicine 2012, pages 1-12.
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Swati Bhauso Patil & Md. Khalid Khan. (2011) Germinated brown rice as a value added rice product: A review. Journal of Food Science and Technology 48:6, pages 661-667.
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