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

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN

EFFECT OF STABILIZATION TECHNIQUES ON QUALITY CHARACTERISTICS OF RICE BRAN

EFFECT OF SOME STORAGE CONDITIONS ON THE PHYSICAL AND TECHNOLOGICAL PROPRIETIES OF RAW, PARBOILED AND QUICK COOKING RICE

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

STABILIZATION AND ENZYMATIC TREATMENT OF RICE BRAN TO IMPROVE OIL YIELD

Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery

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

EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES

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