Enhancement of nutritional and antioxidant properties of brown rice flour through solid-state yeast fermentation

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Enhancement of nutritional and antioxidant properties of brown rice flour through solid-state yeast fermentation

This study investigated the effect of solid‐state yeast fermentation on the nutritional and antioxidant properties of brown rice flour (BRF). Three brands of commercial baker's yeast (Eagle, Saf‐levure, and Mauripan) were used to ferment BRF at 25°C for 12 h. There were significant increases in...

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Bibliographic Details
Main Authors:	Ilowefah, Muna, Bakar, Jamilah, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah
Format:	Article
Language:	English
Published:	AACC International 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/61727/ http://psasir.upm.edu.my/id/eprint/61727/1/Enhancement%20of%20nutritional%20and%20antioxidant%20properties%20of%20brown%20rice%20flour%20.pdf

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