EFFECT OF SOME STABILIZATION METHODS ON NUTRITIONAL COMPOSITION OF RICE BRAN

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

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

STABILIZATION AND ENZYMATIC TREATMENT OF RICE BRAN TO IMPROVE OIL YIELD

Some Technical Aspects Affecting Rice Bran Stability for Functional Components Recovery

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

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

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

FESTIVAL BAKERY PRODUCTS USING HEAT STABILIZED RICE BRAN

EFFECTS OF STABILIZED (RICE BRAN , DEFATTED RICE BRAN AND RICE BRAN OIL) ON SERUM LIPID PARAMETERS AND BLOOD GLUCOSE LEVELS IN RATS