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

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

EFFECT OF DEGREE OF MILLING ON THE CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF THE MILLED RICE

Effect of White, Black Rice and their Mixtures on Induced-Hypercholesterolemia in Rats

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

EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS

Effect of Cooking Methods on Physical and Sensory Properties, Anthocyanins and Polyphenolic Compounds of Pigmented Rice Grains

Preparation of Novel Analog Rice Produced from Different Carbohydrates Resources and Defatted Soy flour

EFFECT OF FEEDING WITH RICE BRAN OIL ON HYPOCHOLESTEROLEMIC ACTIVITY IN RATS

STUDIES ON INTESTINAL ENZYME ACTIVITY AND NUTRITIVE VALUES OF DIETARY FIBRES IN RATS