Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

Food Science and Nutrition

Volumn 5, Issue 3, 2017, Pages 407-414

  Rafe, Ali ^a   Sadeghian, Alireza ^a   Hoseini Yazdi, Seyedeh Zohreh ^b  

^a RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^b Quality Responsible of Aftab Nokhiz Hezar Masjed Company   (Iran)

Author keywords

functional; nutritional; physciochemical; rice bran; stabilization

Indexed keywords

EID: 84992025638     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.407     Document Type: Article

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