Development of food products from dephytinized and stabilized rice bran
The possibility of improving mineral availability in rice bran and incorporating the bran in food products as potential source of fiber and other nutrients was investigated. Soaking in water at room temperature (RT) for 8 h and in water adjusted to pH 5.1 for 1 h both removed high amounts of phytate...
| Опубликовано в:: | Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 89-90 |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
2003
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