Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates-Reference-Cited by-同舟云学术

Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates

Published:2021-04-07 Issue:11 Volume:56 Page:5445-5451
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Leal Francisco Henrique Pereira Neves¹^ORCID,Senna Caroline de Almeida¹,Kupski Larine²^ORCID,Mendes Gabriela da Rocha Lemos¹³^ORCID,Badiale‐Furlong Eliana¹^ORCID

Affiliation:

1. Escola de Química e de Alimentos Universidade Federal do Rio Grande Rio Grande RS Brazil

2. Departamento de Tecnologia Umuarama Campus Universidade Estadual de Maringá Umuarama PR Brazil

3. Industria Riograndense de Óleos Vegetais – IRGOVEL Pelotas RS Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15017

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