Rice Bran Stabilization by Solid-State Fermentation: Effect on Chemical Composition, Functional Properties and Antioxidant Activity
El Sayed A. Mahmoud, Mohamed A. Sorour, S. M. Hussein & Mohamed A. Hassan · Asian Journal of Food Research and Nutrition · 2022
Rice bran is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in the food industry is st...
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Research Article