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Changes in antioxidant activity and volatile compounds of functional yoghurt fortified with rice bran during storage

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Figure

Table 1. Approximate Chemical composition of rice bran
Table 2. Change of total phenolic (TPH) compounds and free fatty acids (FFA) in control and fortified yoghurt during 14-days storage at refrigerator
Table 3. Changes in volatile flavor compounds in control and fortified yogurt with rice bran at 1% during storage

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