Abstract
Rice bran is a by-product of the rice milling process, which refers to the processing of brown rice into polished rice. It contains a considerable amount of functional bioactive compounds. However, the utilization of these compounds is limited and calls for an effort to ferment rice bran. One of the methods that can significantly increase the added value of rice bran as well as its bioactivity is the solid-state fermentation. It can also be one of the strategies that help in the production of rice bran as a functional ingredient with higher bioactivity for health promotion.
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