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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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| Foilsithe in: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Springer India
2014
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| Ábhair: | |
| Rochtain Ar Líne: | 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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