Exploring the Combination Effect of Cellulase Hydrolysis and Lactobacillus plantarum P‐8 Fermentation on the Textural Properties of Whole Brown Rice
ABSTRACT Brown rice arouses great attention due to the enriched nutrients, but the unpleasant texture caused by bran layer limits consumer acceptance. To date, although individual enzyme or fermentation treatment has been developed to modify the rice bran, the feasibility of the combination method a...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-07-01
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| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.70049 |
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