EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN

Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN

COMPARATIVE STUDY ON FLAXSEED PROTEIN PRODUCTS PREPARED BY DIFFERENT METHODS.

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

EFFECT OF RICE BRAN PELLETING AND PELLETS CHARACTERISTICS ON THE EFFICIENCY OF OIL EXTRACTION

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

TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT.

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