Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil
- 1 March 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (2) , 361-364
- https://doi.org/10.1111/j.1365-2621.1985.tb13402.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- PROTEIN QUALITY OF A WHOLE CORN/WHOLE SOYBEAN MIXTURE PROCESSED BY A SIMPLE EXTRUSION COOKERJournal of Food Science, 1978
- Enzyme Assay, Quantitative Determination of Peroxidase in Sweet CornJournal of Agricultural and Food Chemistry, 1958
- Rice bran oil. IV. Storage of the bran as it affects hydrolysis of the oilJournal of Oil & Fat Industries, 1949