Fermented Brown Rice Flour as Functional Food Ingredient

Article, Other literature type English OPEN
Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M.; Muhammad, Kharidah; Makeri, Mohammad;
  • Publisher: Multidisciplinary Digital Publishing Institute
  • Journal: Foods, volume 3, issue 1, pages 149-159 (issn: 2304-8158, eissn: 2304-8158)
  • Publisher copyright policies & self-archiving
  • Related identifiers: pmc: PMC5302312, doi: 10.3390/foods3010149
  • Subject: texture properties | rheological properties | pasting properties | fermentation | bread volume | brown rice flour | Article
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

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 r... View more
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