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

EFFECT OF STABILIZATION TECHNIQUES ON QUALITY CHARACTERISTICS OF RICE BRAN

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION 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 Pre-Thermal Treatments on Chemical Characteristics, Bioactive Compounds and Microstructure of Rice Bran.

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

Influence of Stabilization Methods on Rice Bran Oil of Some Egyptian Rice Cultivars

FESTIVAL BAKERY PRODUCTS USING HEAT STABILIZED RICE BRAN

EFFECT OF SOME STORAGE CONDITIONS ON SOME COOKING AND EATING RICE QUALITY CHARACTERISTICS