Physicochemical and functional properties of yeast fermented brown rice flour

Author:

Ilowefah Muna,Bakar Jamilah,Ghazali Hasanah M.,Mediani Ahmed,Muhammad Kharidah

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference60 articles.

1. Adebowale KO, Lawal OS (2004) Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Res Int 37:355–365

2. Adrian J, Petit L (1970) Vitamins of cereals and their evolution during technologic treatment. Ann Nutr Metab 24:B131–B168

3. Aguilar-Garcia C, Gavino G, Baragaño-Mosqueda M, Hevia P, Gavino VC (2007) Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays. Food Chem 102:1228–1232

4. AOAC (2005) Official Methods of Analysis, 18th ed, Method 920.87, 934.01, 923.05, 993.19, 985.35, 995.11. Association of Official Analytical Chemists, Washington, DC

5. AOAC (2005) Official Methods of Analysis, 18th ed, Method 953.17. Thiamine (vitamin B1) in grain products. Association of Official Analytical Chemists, Washington

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