UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES

FESTIVAL BAKERY PRODUCTS USING HEAT STABILIZED RICE BRAN

Effect of Pre-Thermal Treatments on Chemical Characteristics, Bioactive Compounds and Microstructure of Rice Bran.

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

Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery

FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT

STABILIZATION AND ENZYMATIC TREATMENT OF RICE BRAN TO IMPROVE OIL YIELD

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN

PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR

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