Optimization of Rice Bran Fermentation Conditions Enhanced by Baker’s Yeast for Extraction of Protein Concentrate
Author:
Publisher
Elsevier BV
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference19 articles.
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2. Modeling and optimization I: Usability of response surface methodology;Baş;Journal of Food Engineering,2007
3. Functional properties of rice bran protein concentrates;Chandi;Journal of Food Engineering,2007
4. A review on rice bran protein: its properties and extraction methods;Fabian;Critical Reviews in Food Science and Nutrition,2011
5. Response surface methodology for protein extraction optimization of red pepper seed;Firatligil-Durmus;LWT-Food Science and Technology,2010
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