Rice Proteins and their Applications
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-3224-5_3
Reference102 articles.
1. Alexandri M et al (2019) Evaluation of various Bacillus coagulans isolates for the production of high purity L-lactic acid using defatted rice bran hydrolysates. Int J Food Sci Technol 54(4):1321–1329
2. Amagliani L et al (2017a) The composition, extraction, functionality and applications of rice proteins: a review. Trends Food Sci Technol 64:1–12
3. Amagliani L et al (2017b) Composition and protein profile analysis of rice protein ingredients. J Food Compos Anal 59:18–26
4. Arsa S, Theerakulkait C (2018) Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate. J Sci Food Agric 98(12):4479–4487
5. Bagnasco L et al (2013) Use of food-grade proteases to recover umami protein–peptide mixtures from rice middlings. Food Res Int 50(1):420–427
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