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Food Composition and Analysis

In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology

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Pages 421-428 | Received 02 Sep 2016, Accepted 03 Nov 2016, Published online: 21 Nov 2016

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Kirti Devi, Ruchika Maurya, Shivani Sharma, Sanjay Kumar Bhadada, Mahendra Bishnoi & Kanthi Kiran Kondepudi. (2023) Chemo-Enzymatically Modified Cereal Brans as a Modulator of Healthy Gut Bacteria: An In-Vitro and In-Vivo Study. Food Biotechnology 37:3, pages 301-322.
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P. Kaushik, R. Khandelwal, N. Jain, S. Keelka & P. Jain. 2022. Prebiotics, Probiotics and Nutraceuticals. Prebiotics, Probiotics and Nutraceuticals 301 340 .
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Ishu Khangwal & Pratyoosh Shukla. (2019) Prospecting prebiotics, innovative evaluation methods, and their health applications: a review. 3 Biotech 9:5.
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Premsuda Saman, Pablo Fuciños, José A. Vázquez & Severino S. Pandiella. (2019) By-products of the rice processing obtained by controlled debranning as substrates for the production of probiotic bacteria. Innovative Food Science & Emerging Technologies 51, pages 167-176.
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