Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product-Reference-Cited by-同舟云学术

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Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product

Published:2011-02-11 Issue:4 Volume:48 Page:478-483
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sairam Sudha,Gopala Krishna A. G.,Urooj Asna

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-011-0262-y.pdf

Reference22 articles.

1. AACC (1983) Methods of analysis, 8th edn. American Association of Cereal Chemistry, St. Paul

2. AACC (2000) Methods of analysis. American Association of Cereal Chemistry, St. Paul

3. AOAC (1984) Methods of analysis, 14th edn. Association of Official Agricultural Chemists, Washington DC

4. AOAC (1986) Methods of analysis, 7th edn. Association of Official Agricultural Chemists, St. Paul

5. Asp NG, Johansson CG, Hollmer H, Siljestram M (1983) Rapid enzymatic assay of insoluble and soluble dietary fibers. J Agric Food Chem 33:476–482

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4. Effects of Defatted Rice Bran–Fortified Bread on the Gut Microbiota Composition of Healthy Adults With Low Dietary Fiber Intake: Protocol for a Crossover Randomized Controlled Trial (Preprint);2024-04-05

5. Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterization;Journal of Food Science;2024-03-11

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