Rice Bran Proteins: Properties and Food Uses

Critical Reviews in Food Science and Nutrition

Volumn 36, Issue 6, 1996, Pages 537-552

  Prakash, Jamuna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Composition; Digestibility; Essential amino acids; Extraction; Food uses; Fractionation; Functionality; Lipase; Nutritional quality; Physicochemical properties; Potential; Production; Protein concentrates; Protein efficiency ratio; Rice bran proteins; Stabilization

Indexed keywords

PROTEIN; TRIACYLGLYCEROL LIPASE;

CHEMISTRY; FOOD; ISOLATION AND PURIFICATION; PHYSICAL CHEMISTRY; PROTEIN INTAKE; REVIEW; RICE;

CHEMISTRY, PHYSICAL; DIETARY PROTEINS; FOOD; LIPASE; ORYZA SATIVA; PROTEINS;

EID: 0030184375     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408399609527738     Document Type: Article

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