2019•Food ChemistryRequires access

Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread

Maria Irakli, Aggeliki Mygdalia, Paschalina Chatzopoulou, Dimitrios Katsantonis

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Key concepts: Food science, Bran, Chemistry, Fermentation, Hop (telecommunications), Ferulic acid, Antioxidant, Wheat bread

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Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread — Research Paper | ScholarLens