Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties

Author:

Rafe Ali,Sadeghian Alireza

Funder

Aftab Nokkhiz Hezar Masjed

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Kinetics of color and physical attributes of cookie during deep-fat frying by image processing techniques;Abdollahi Moghaddam;J. Food Process. Preserv.,2015

2. Functional properties of dietary fibre prepared from defatted rice bran;Abdul-Hamid;Food Chem.,2000

3. Official Methods of Analysis of the AOAC International;AOAC International,2000

4. Liquid chromatographic determination of vitamins B1 and B2 in foods. A collaborative study;Arella;Food Chem.,1996

5. Process standardization for rice bran stabilization and its nutritive value;Bagchi;J. Crop Weed,2014

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