The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

Article

Abstract: Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opport

Palabras claves:

bioactive compounds, bread, Functional foods, Oryza sativa, Rice bran

Autores:

Adriana Cuesta, Alexander Espinoza, Cindy Espinales, Cristina Martínez-Villaluenga, Javier Tapia, Patricio J. Cáceres, Peñas E., Sócrates Palacios-Ponce

Fuentes:

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scopus