Fermented Brown Rice Flour as Functional Food Ingredient

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour,...

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Detalles Bibliográficos
Autores principales: Ilowefah, Muna, Chinma, Chiemela, Bakar, Jamilah, Ghazali, Hasanah M., Muhammad, Kharidah, Makeri, Mohammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302312/
https://www.ncbi.nlm.nih.gov/pubmed/28234309
http://dx.doi.org/10.3390/foods3010149

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302312/
https://www.ncbi.nlm.nih.gov/pubmed/28234309
http://dx.doi.org/10.3390/foods3010149

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