Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes-Reference-Cited by-同舟云学术

Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes

Published:2003-01 Issue:1 Volume:68 Page:152-157
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Tang S.,Hettiarachchy N.S.,Horax R.,Eswaranandam S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb14132.x/fullpdf

Reference33 articles.

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2. Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates

3. Differential scanning calorimetry in food research—A review

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