Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations
Article first published online: 4 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
How to Cite
Chinma, C. E., Ilowefah, M., Shammugasamy, B., Ramakrishnan, Y. and Muhammad, K. (2014), Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations. International Journal of Food Science & Technology. doi: 10.1111/ijfs.12533
- Article first published online: 4 APR 2014
- Manuscript Accepted: 13 FEB 2014
- Manuscript Received: 1 DEC 2013
- Universiti Putra Malaysia
- Padiberas Nasional Berhad
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