Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment

Published 2011 View Full Article

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Title
Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 110, Issue 1, Pages 95-101
Publisher
Elsevier BV
Online
2011-12-12
DOI
10.1016/j.jfoodeng.2011.12.004

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