Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar
نویسندگان
چکیده
منابع مشابه
Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar
Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparations. The effect of extrusion processing on the physicochemical, nutritional, and functional properties of Tarom cultivar rice bran was studied. However, the color of rice bran was improved by extrusion processing, but the protein content was reduced in the stabilized rice bran, which can be rela...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2016
ISSN: 2048-7177
DOI: 10.1002/fsn3.407