Rice Bran-Enriched Food Model with Reduced Glucose Bioaccessibility, Bioavailability and Enhanced Cellular Antioxidant Potential
Incorporation of byproducts into food systems and research on their potential bioactivity has a considerable impact on circular food systems. This study evaluates physicochemical and functional properties of rice bran as an ingredient in a food model. Rice starch was replaced partially with rice bran at different lev...