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Physicochemical and functional properties of yeast fermented brown rice flour
In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5–6), specifically pH 5.5 of brown rice batter with time,...
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| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2014
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554679/ https://ncbi.nlm.nih.gov/pubmed/26344967 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1661-7 |
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