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Loại |
Chi tiết |
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Sách, tạp chí |
| Tiêu đề: |
The properties of rice bran as a foodstuff |
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Sách, tạp chí |
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Studies on fortification of wheat flour with defatted rice bran for chapati making |
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Sách, tạp chí |
| Tiêu đề: |
Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes |
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Sách, tạp chí |
| Tiêu đề: |
Development of functional biscuit from soy flour & rice bran |
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Sách, tạp chí |
| Tiêu đề: |
Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products |
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Sách, tạp chí |
| Tiêu đề: |
Preparation of fiber and mineral enriched defatted rice bran supplemented cookies |
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Sách, tạp chí |
| Tiêu đề: |
Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product |
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Recent advances in the development of high-fibre baked products |
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Sách, tạp chí |
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Soluble vs insoluble fiber: different physiological responses |
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Sách, tạp chí |
| Tiêu đề: |
Rice bran: Nutritional values and its emerging potential for development of functional food—A review |
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Sách, tạp chí |
| Tiêu đề: |
A note on partial replacement of maize with rice bran in the pig diet on meat and backfat fatty acids |
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Sách, tạp chí |
| Tiêu đề: |
Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran |
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Sách, tạp chí |
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Nutritional composition and stabilization of local variety rice bran BRRI-28 |
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Rice bran: Composition and potential food sources |
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Sách, tạp chí |
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Isolation and characterization of starch from defatted rice bran |
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Biosynthesis and structure of lignocellulose |
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Sách, tạp chí |
| Tiêu đề: |
Công Nghệ Chế Biến Thực Phẩm |
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Nhà xuất bản Đại học Quốc Gia |
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Wheat arabinoxylans: exploiting variation in amount and composition to develop enhanced varieties |
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Microbial xylanases and their industrial applications: a review |
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Sách, tạp chí |
| Tiêu đề: |
Deconstruction of lignocellulosic biomass with ionic liquids |
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