Opportunities and Challenges in Processing of By-product of Rice Milling Protein as a Food Ingredient-Reference-Cited by-同舟云学术

Opportunities and Challenges in Processing of By-product of Rice Milling Protein as a Food Ingredient

Published:2017-05 Issue:3 Volume:94 Page:369-376
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Tran Khang N.¹^ORCID,Gidley Michael J.²,Fitzgerald Melissa¹

Affiliation:

1. School of Agriculture and Food Sciences, Faculty of Science, the University of Queensland, St. Lucia, Brisbane, Australia.

2. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, the University of Queensland, St. Lucia, Brisbane, Australia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-09-16-0245-RW

Reference89 articles.

1. Rice Bran Oil Extraction in Sri Lanka: Data for Process Equipment Design

2. Physicochemical properties of pronase-treated rice glutelin

3. Extractability of protein in physically processed rice bran

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