Author:
Wang Huei-Ju,Chen Hsiao-Ni
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference32 articles.
1. AACC International. (2003). Approved Methods of Analysis. AACC International, St. Paul, MN.
2. Cauvain, S.P. (1998). Breadmaking processes. In “Technology of breadmaking” ed. by S.P. Cauvain and L.S. Young. Blackie Academic and Professional, London, pp. 18–44.
3. Gerhardt, A.L. and Gallo, N.B. (1998). Full-fat rice bran and oat bran similarly reduce hypercholesterolemia in humans. J. Nutri., 128, 865–869.
4. Gopala Krishna, A.G. (2002). Nutritional components of rice bran oil in relation to processing. Lipid Technol., 14, 80–84.
5. Gopala Krishna, A.G., Prashanth, P.A., Pragasam, A., Raghavendra, K.V., and Khatoon, S. (2003). Unsaponifiable matter and oxidative stability of commercially produced Indian rice bran oils. J. Food Lipids, 10, 329–340.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献