Impact of solid-state fermentation utilizing Saccharomyces boulardii on the chemical composition and bioactive constituents of rice husk
The objective of this study was to evaluate the effect of solid-state fermentation, utilizing Saccharomyces boulardii on brown rice husk, black rice husk, and smoked rice husk substrates in terms of the availability of different compounds. The fermentation process was carried out at 37 °C for a maxi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323004647 |