Process optimization and evaluation of nutritional, chemical and functional properties of isolated proteins from microwave vacuum-stabilized rice bran
The study aimed to optimize the isolation parameters of rice bran protein isolates (RBPI) from microwave-vacuum (MV) stabilized rice bran, and evaluate various properties of the optimal sample. Optimization was based on maximizing isolation time while maintaining protein isolate quality using centra...
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| Format: | Thesis |
| Language: | English |
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