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...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 2; pp. 749 - 764 |
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| Autores principales: | , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Aug2025
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| Acceso en línea: | Ver este registro en EBSCOhost |