What is it about?
It is interesting to have a very simple process to enhance and modify the physico-chemical and functional properties of brown rice flour to be used as a functional food ingredients
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Why is it important?
Utilization of whole cereal flours in food technology need to be modified first
Perspectives
usage of simple food processing technique to prepare functional foods is an easy way to cover the consumer demand
Dr Muna Abdulsalam Ilowefah
Sabha University
Read the Original
This page is a summary of: Physicochemical and functional properties of yeast fermented brown rice flour, Journal of Food Science and Technology, December 2014, Springer Science + Business Media,
DOI: 10.1007/s13197-014-1661-7.
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