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COMBINING SOUS VIDE AND SOLID-STATE FERMENTATION FOR THE ENHANCEMENT OF RICE BRAN

Ringuette, Christopher D
LSU Digital Commons · Papers
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fermentationfoodchemistryfoodprocessinglacticacidbacteria
fermentation, tocopherol, oryzanol, rice bran, lactic acid bacteria, chocolate, food chemistry, food processing
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Record · ID 823233
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