Physicochemical, textural, and protein digestibility properties of extruded meat analogs prepared from rice bran protein concentrate and black soybean (Glycine max L. cv. Tudela) by Balonga, Bernadeth P.

Effects of enzymes on the yield and quality of proteins extracted from microwave-vacuum stabilized rice bran by Baello, Genevieve D.

Also available in UP Diliman Digital Archives

Rice compounds show antidiabetic potential by Avant, Sandra

Development of microwave-stabilized rice bran application in emulsified products by Ayende, Hunny Padua

Also available in

Development of food products from dephytinized and stabilized rice bran by Hurtada, W. A.

Amazing rice bran by Dayrit, Mylene Mendoza

Extraction of octacosanol from rice wax (Chemical Method) by Yape, Erlinda Olivar

Octacosanol from ricebran wax lipase method by Palaca, Ruena L.

Rice bran an under-utilized raw material by Barber, S., Benedito de Barber, C.

Studies on some of the factors relating to loss of protein during rice milling [microform]. by Ali, Abdullah B.