Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing
Author:
Affiliation:
1. King Mongkut’s University of Technology North Bangkok, Thailand
2. King Mongkut’s University of Technology North Bangkok, Thailand; King Mongkut’s University of Technology North Bangkok, Thailand
3. Teesside University, United Kingdom
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100523&tlng=en
Reference48 articles.
1. Functional properties of dietary fibre prepared from defatted rice bran;Abdul-Hamid A.;Food Chemistry,2000
2. Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST;Aksoy F. M.;Food Science and Technology,2022
3. Influence of particle size reduction on structural and mechanical properties of extruded rye bran;Alam S. A.;Food and Bioprocess Technology,2014
4. Influence of durum wheat bran particle size on phytochemical content and on leavened bread baking quality;Alzuwaid N. T.;Foods,2021
5. Effects of wheat bran, corn bran, rice bran and oat bran supplementation on the properties of pide;Anil M.;Journal of Food Processing and Preservation,2012
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