Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors

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Title
Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors
Authors
Keywords
Deoiled Rice Bran (DORB), Rhizopus oryzae, Solid state fermentation, Phytate, Trypsin inhibitor
Journal
FOOD RESEARCH INTERNATIONAL
Volume 119, Issue -, Pages 1-5
Publisher
Elsevier BV
Online
2019-01-26
DOI
10.1016/j.foodres.2019.01.054

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