Effect of stabilisation treatment of rice bran on nutritional quality of protein concentrates

International Journal of Food Sciences and Nutrition

Volumn 46, Issue 2, 1995, Pages 177-184

  Prakash, Jamuna ^a   Ramanatham, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; HYDROCHLORIC ACID; NITROGEN; VEGETABLE PROTEIN;

ARTICLE; DESICCATION; DIGESTION; DRUG STABILITY; HEAT; IN VITRO STUDY; METABOLISM; NUTRITIONAL VALUE; PH; PROTEIN INTAKE; RICE;

AMINO ACIDS; DESICCATION; DIETARY PROTEINS; DIGESTION; DRUG STABILITY; HEAT; HYDROCHLORIC ACID; HYDROGEN-ION CONCENTRATION; IN VITRO; NITROGEN; NUTRITIVE VALUE; ORYZA SATIVA; PLANT PROTEINS;

EID: 0029298615     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489509012547     Document Type: Article

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