Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling
Author:
Affiliation:
1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
2. Government College University, Faisalabad, Pakistan
3. Bahaud-din Zikriya University, Multan, Pakistan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf104177x
Reference35 articles.
1. Effect of milling on colour and nutritional properties of rice
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4. Hydrolytic Degradation of Triacylglycerols and Changes in Fatty Acid Composition in Rice Bran During Storage
5. Mian, K. S.Rice Industrial Waste Management for Oil Extraction and Value Added Products. Ph.D. Thesis,National Institute of Food Science and Technology,UAF Pakistan, 2009.
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