Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread
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Three rice bran fractions (BF1, BF2, and BF3) were obtained through sequential milling. Increasing the degree of milling was found to significantly reduce the content of total dietary fiber, total phenolics, and total flavonoids in rice bran. Steamed bread (SB... ...
