Dephytinisation of rice bran and manufacturing a new food ingredient
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference35 articles.
1. Rice functional properties and rice food products
2. Effect of stabilisation treatment of rice bran on nutritional quality of protein concentrates
3. Rice bran proteins: Properties and food uses
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3. A Review of Phytic Acid Sources, Obtention, and Applications;Food Reviews International;2021-04-12
4. Enhanced extraction of phytic acid from rice hulls with enzymatic treatment and production of ethanol from reducing sugars in hydrolyzed rice hulls after extraction of phytic acid;LWT;2020-11
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