E-mail a Wiley Online Library Link

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

Thumbnail image of graphical abstract

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.

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field