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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37662/1/37662.pdf http://psasir.upm.edu.my/id/eprint/37662/ http://www.mdpi.com/2304-8158/3/1/149 |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |