EFFECT OF THERMAL PROCESSING (PARBOILING AND EXTRUSION) ON STABILIZATION OF RICE BRAN DURING STORAGE

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN

Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery

EFFECT OF HEAT STABILIZATION PROCESS ON STORAGE PERIOD AND QUALITY DETERIORATION OF RICE BRAN

Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains

STABILIZATION AND ENZYMATIC TREATMENT OF RICE BRAN TO IMPROVE OIL YIELD

PHYSIOCHEMICAL AND COOKING PROPERTIES OF RICE TREATED WITH DIFFERENT DRYING METHODS

EFFECT OF PARBOILING AND MILLING PROCESSING ON CHEMICAL COMPOSITION, AND SOME NUTRITIONAL VALUES OF TWO RICE VARIETIES

EFFECT OF STABILIZATION TECHNIQUES ON QUALITY CHARACTERISTICS OF RICE BRAN

TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT.