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

Processing Cookies from Defatted Thermal Stabilized Black Rice Bran

EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN

EFFECT OF STABILIZATION TECHNIQUES ON QUALITY CHARACTERISTICS OF RICE BRAN

STABILIZATION AND ENZYMATIC TREATMENT OF RICE BRAN TO IMPROVE OIL YIELD

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

EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

RICE BRAN OIL AS ANTIFOAMER AND ANTIOXIDANT

TECHNOLOGICAL STUDIES ON RICE BRAN AS FOOD SUPPLEMENT.

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