Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes
Gabriela da Rocha Lemos Mendes, Priscila Souto Rodrigues, Myriam de las Mercedes Salas‐Mellado, Janaína Fernandes de Medeiros Burkert, Eliana Badiale–Furlong
Topics & Concepts
BranFood scienceRaw materialDietary fiberAntioxidant capacityFunctional foodChemistryBiotechnologyAntioxidantMathematicsBiologyBiochemistryOrganic chemistryFood composition and propertiesFood and Agricultural SciencesMicrobial Metabolites in Food Biotechnology