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This study aimed to develop and characterize a wheat-based fermented rice (dosa) with potential anti-hypertensive effects using γ-aminobutyric acid (GABA)-producing Lactobacillus plantarum. Results showed that lactic acid bacterial fermentation enhanced the angiotensin converting enzyme inhibitory, radical scavenging activities and the GABA content (143 mg/kg at 120 h fermentation) of the dosa. The...
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