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Chiemela Enyinnaya Chinma, Muna Ilowefah, Balakrishnan Shammugasamy, Yogeshini Ramakrishnan and Kharidah Muhammad Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations International Journal of Food Science & Technology 49

Version of Record online: 4 APR 2014 | DOI: 10.1111/ijfs.12533

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Yeast fermented rice bran protein concentrate had higher amino acid content, antioxidant activity and improved functional properties than naturally fermented rice bran protein concentrate while unfermented rice bran protein concentrate had the lowest.

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