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Post Info TOPIC: broun rice syroup
talha

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broun rice syroup
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In traditional practice, brown rice syrup is made by adding a small amount of sprouted barley grains ( ) to cooked, whole brown rice in a solution of heated water, similar to the way beer wort is made. The enzymes provided by the barley malt digest the carbohydrates, proteins and lipids into a sweet solution rich in simple carbohydrates with small amounts of amino acids, peptides and lipids.



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