Impact of various Fermentation Treatments on Nutritional, Anti-Nutritional and Bioactive Compounds of Black Rice.
The black rice flour was subjected to a comprehensive fermentation process, incorporating a diverse range of microorganisms and treatment methodologies. Specifically, the fermentation process utilized two distinct strains of Lactobacillus, namely Lactobacillus brevis (BF) and Lactobacillus plantarum...
| Published in: | Current Research in Nutrition & Food Science Vol. 13; no. 2; pp. 749 - 764 |
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| Main Authors: | , |
| Format: | research tables/charts Journal Article |
| Published: |
Current Research in Nutrition & Food Science
Aug2025
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| Online Access: | View this record in EBSCOhost |