Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

Functional Properties of Rice Bran Protein Isolate at Different pH Levels

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The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II

(2014) N. Barış Tuncel et al.   JOURNAL OF CEREAL SCIENCE

Kinetics of Color and Physical Attributes of Cookie during Deep-Fat Frying by Image Processing Techniques

(2014) Mohammad R. Abdollahi Moghaddam et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Extrusion process improves the functionality of soluble dietary fiber in oat bran

(2011) Min Zhang et al.   JOURNAL OF CEREAL SCIENCE

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

(2009) Kunwadee Kaewka et al.   JOURNAL OF CEREAL SCIENCE

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

(2009) M. Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extrusion cooking of barley flour and process parameter optimization by using response surface methodology

(2008) Aylin Altan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Partial extraction method for the rapid analysis of total lipids and γ-oryzanol contents in rice bran

(2007) Supathra Lilitchan et al.   FOOD CHEMISTRY

Extraction of α-tocopherol and γ-oryzanol from rice bran

(2007) Photchanathip Imsanguan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY