Open AccessBio-active compounds, their antioxidant activities, and the physicochemical and pasting properties of both pigmented and non-pigmented fermented de-husked rice flour
Author(s) -
Budi Suarti,
Sukarno Sukarno,
Ardiansyah Ardiansyah,
Slamet Budijanto
Publication year - 2021
Publication title -
aims agriculture and food
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.316
H-Index - 8
ISSN - 2471-2086
DOI - 10.3934/agrfood.2021004
Subject(s) - rhizopus oligosporus , fermentation , food science , chemistry , anthocyanin , antioxidant , black rice , rhizopus , antioxidant capacity , biochemistry , raw material , organic chemistry