Fermented rice-bran by Saccharomyces cerevisiae: Nutritious ingredient in the formulation of gluten-free cookies
Anelise Christ-Ribeiro, Lidiane Moreira Chiattoni, Claudia Roseli Fagundes Mafaldo, Eliana Badiale–Furlong, Leonor Almeida de Souza-Soares
Topics & Concepts
Food scienceBranIngredientFermentationChemistryGluten freeAntioxidantGlutenShelf lifeRaw materialBiochemistryOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications