Optimization of a microwave vacuum stabilized rice bran protein-based edible film

This study aimed to optimize the formulation of microwave-vacuum stabilized rice bran protein-based (RBP) edible film using one-factor response surface methodology (RSM). Statistical models were generated to establish the effects of the independent variable i.e. fructose concentration (g/100 g RBP)...

Full description

Bibliographic Details

Main Author:	Buco, Danessa Margaret L. (Author)
Other Authors:	Villarino, Casiana Blanca J. (adviser.)
Resource Type:	Thesis
Language:	English
Subjects:	Rice bran.