Functional Properties of Rice Bran Protein Isolate at Different pH Levels

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Preparation and Characterisation of Protein Hydrolysates from Indian Defatted Rice Bran Meal

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Production and Physicochemical Properties of Rice Bran Protein Isolates Prepared with Autoclaving and Enzymatic Hydrolysis

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Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate

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Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

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