Physicochemical and functional properties of yeast fermented brown rice flour

Journal of Food Science and Technology

Volumn 52, Issue 9, 2015, Pages 5534-5545

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

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Brown rice flour; Functional properties; Moderate acidity; Optimization; Physicochemical properties; Yeast fermentation

Indexed keywords

FERMENTATION; GELATION; OILS AND FATS; OPTIMIZATION; STARCH; VITAMINS;

BROWN RICE; FERMENTATION CONDITIONS; FUNCTIONAL PROPERTIES; GELATINIZATION TEMPERATURE; PHYSICOCHEMICAL PROPERTY; RESPONSE SURFACE METHODOLOGY; WATER SOLUBILITY INDEX; YEAST FERMENTATION;

YEAST;

EID: 84940448422     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1661-7     Document Type: Article

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