The production of hydrolysates from industrially defatted rice bran and its surface image changes during extraction
Author:
Affiliation:
1. Department of Food Technology, Faculty of Technology; Khon Kaen University; Khon Kaen Thailand
2. Department of Food and Nutritional Sciences; University of Reading; Reading UK
Funder
Thailand Research Fund
Agricultural Research Development Agency
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8832/fullpdf
Reference44 articles.
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2. Hypoallergenicity of rice bran protein;Helm;Cereal Foods World,1996
3. Protein extraction from heat-stabilized defatted rice bran: II. The role of amylases, celluclast, and viscozyme;Tang;J Food Sci,2003
4. Properties of extracts from defatted rice bran by its subcritical water treatment;Wiboonsirikul;J Agric Food Chem,2007
5. Production of low acidity rice bran oil by heating process. Peak;Shaker;J Food Sci Technol,2013
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