Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch, and sensory acceptance of flavoured selected extract

Summary Rice is a staple food for a great part of the world’s population, and its processing generates a great volume of low value by‐products, such as bran and broken grains. This work aimed to elaborate fermented rice by‐products extracts with probiotic strains and with different waxy maize starch...

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