Microwave stabilization and process optimization of rice bran cultivar Jhelum
Author:
Affiliation:
1. Department of Food Technology Islamic University of Science and Technology Awantipora India
2. Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology‐ Kashmir Srinagar India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15659
Reference31 articles.
1. Purification and identification of rice bran ( Oryza sativa L .) phenolic compounds with in‐vitro antioxidant and antidiabetic activity using macroporous resins
2. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating
3. Improved shelf-life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats
4. Modelling kinetics of thermal degradation of colour in peach puree
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