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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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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2014
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5302312/ https://ncbi.nlm.nih.gov/pubmed/28234309 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods3010149 |
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