Browsing EQA - Escola de Química e Alimentos by Subject "Fermented bran"
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Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation
(2011)The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24 h over 120 h. ...