Preparation and characterization of high-quality rice bran proteins

Journal of the Science of Food and Agriculture

Volumn 87, Issue 7, 2007, Pages 1219-1227

  Adebiyi, Abayomi P ^a   Adebiyi, Ayobamitale O ^a   Ogawa, Tomohisa ^b   Muramoto, Koji ^b  

^a LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b TOHOKU UNIVERSITY   (Japan)

Author keywords

Denaturation; Emulsifying property; Protein quality; Rice bran protein

Indexed keywords

GLYCINE MAX;

EID: 34248193381     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2819     Document Type: Article

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