<b>Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation
The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rhizopus oryzae, whose initial concentration was...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2017-07-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29099 |