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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,...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2014
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| Gaiak: | |
| Sarrera elektronikoa: | 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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