Enhancement of nutritional and antioxidant properties of brown rice flour through solid-state yeast fermentation
This study investigated the effect of solid‐state yeast fermentation on the nutritional and antioxidant properties of brown rice flour (BRF). Three brands of commercial baker's yeast (Eagle, Saf‐levure, and Mauripan) were used to ferment BRF at 25°C for 12 h. There were significant increases in...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AACC International
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/61727/1/Enhancement%20of%20nutritional%20and%20antioxidant%20properties%20of%20brown%20rice%20flour%20.pdf http://psasir.upm.edu.my/id/eprint/61727/ https://onlinelibrary.wiley.com/doi/full/10.1094/CCHEM-08-16-0204-R#accessDenialLayout |
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