Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes

✍ Scribed by S. Tang; N.S. Hettiarachchy; R. Horax; S. Eswaranandam

• Book ID: 108825274
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 579 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb14132.x