Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique
Author:
Affiliation:
1. Kasetsart University, Thailand
2. Kasetsart University, Thailand; Kasetsart University, Thailand
3. National Nanotechnology Center, Thailand
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst16520.pdf
Reference28 articles.
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3. The effect of protein concentration and heat treatment temperature on micellar casein-soy protein mixtures;Beliciu C. M.;Food Hydrocolloids,2011
4. Functional properties of rice bran protein concentrate;Chandi G. K.;Journal of Food Engineering,2007
5. Food chemistry;Cheftel J. C.,1985
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