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

Amit Ranjan1, Narottam Prasad Sahu1, Ashutosh Dharmendra Deo1

  • 1Fish Nutrition, Biochemistry and Physiology Division, ICAR- Central Institute Of Fisheries Education, off Yari Road, Panch Marg, Versova, Mumbai 400061,India.

Food Research International (Ottawa, Ont.)
|March 20, 2019
PubMed

Keywords:
Deoiled Rice Bran (DORB)PhytateRhizopus oryzaeSolid state fermentationTrypsin inhibitor

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