Optimization of extraction conditions for phytic acid from rice bran using response surface methodology and its antioxidant effects
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0521-y.pdf
Reference20 articles.
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3. Amaro R, Murillo M, González Z, Escalona A, Hernández L (2009) Optimization of the treatment of wheat samples for the determination of phytic acid by HPLC with refractive index detection. J AOAC Int 92:873–878
4. Garg SK, Singh DS (2010) Optimization of extrusion conditions for defatted soy-rice blend extrudates. J Food Sci Technol 47(6):606–612
5. Ghiselli A, Nardini M, Baldi A, Scaccini C (1998) Antioxidant activity of different phenolic fractions separated from an Italian red wine. J Agri Food Chem 46:361–367
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