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Volumn 75, Issue 4, 2006, Pages 487-491

Prevention of hydrolytic rancidity in rice bran

Author keywords

Cheese whey; Rice bran; Stabilization

Indexed keywords

ANTIOXIDANTS; CALCIUM; FATTY ACIDS; LIPIDS; PROTEINS; STABILIZATION;

EID: 33644602761     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.066     Document Type: Article
Times cited : (100)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.