Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes-Reference-Cited by-同舟云学术

Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes

Published:2021-01-06 Issue:1 Volume:76 Page:46-52
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

da Rocha Lemos Mendes Gabriela^ORCID,Souto Rodrigues Priscila,de las Mercedes Salas-Mellado Myriam,Fernandes de Medeiros Burkert Janaina,Badiale-Furlong Eliana

Funder

Universidade Federal do Rio Grande - FURG

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-020-00872-6.pdf

Reference34 articles.

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3. Ortíz-Fernández MP, Castillo-Ruiz O, Velazquez G et al (2019) Digestibility and acceptability of wheat flour cookies partially substituted with high amylose maize starch. Plant Foods Hum Nutr 74:446–447. https://doi.org/10.1007/s11130-019-00753-7

4. Singh M, Liu SX, Vaughn SF (2012) Effect of corn bran as dietary fiber addition on baking and sensory quality. Biocatal Agric Biotechnol 1:348–352. https://doi.org/10.1016/j.bcab.2012.02.005

5. Wongwaiwech D, Weerawatanakorn M, Tharatha S, Ho C-T (2019) Comparative study on amount of nutraceuticals in by-products from solvent and cold pressing methods of rice bran oil processing. J Food Drug Anal 27:71–82. https://doi.org/10.1016/j.jfda.2018.06.006

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