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ijfs12533-sup-0001-FigS1.docxWord document26KFigure S1. Fourier transform infrared spectroscopy of protein concentrates from unfermented (UFRBPC), natural (NFRBPC) and yeast (YFRBPC) fermented and rice bran.
ijfs12533-sup-0002-TablesS1-S6.docxWord document25K

Table S1. Proximate compositions (on dry basis) and pH of protein concentrates from unfermented, natural and yeast fermented rice bran.

Table S2. Amino acid composition (g/100g) of protein concentrates from unfermented, natural and yeast fermented rice bran.

Table S3. Antioxidant properties of protein concentrates from unfermented, natural and yeast fermented rice bran.

Table S4. Bulk density, water and oil absorption capacities and gel strength of protein concentrates from unfermented, natural and yeast fermented rice bran.

Table S5. Effects of pH on functional properties of protein concentrates from unfermented, natural and yeast fermented rice bran.

Table S6. Colour and thermal properties of protein concentrates from unfermented, natural and yeast fermented rice bran protein concentrate.

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