The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process a...

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Detalles Bibliográficos
Autores principales: Espinales, Cindy, Cuesta, Adriana, Tapia, Javier, Palacios-Ponce, Sócrates, Peñas, Elena, Martínez-Villaluenga, Cristina, Espinoza, Alexander, Cáceres, Patricio J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656163/
https://www.ncbi.nlm.nih.gov/pubmed/36359940
http://dx.doi.org/10.3390/foods11213328

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656163/
https://www.ncbi.nlm.nih.gov/pubmed/36359940
http://dx.doi.org/10.3390/foods11213328

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