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

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

Also available in UP Diliman Digital Archives

Rice compounds show antidiabetic potential par Avant, Sandra

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

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

Amazing rice bran par Dayrit, Mylene Mendoza

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

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

Evaluation of rice bran and two pelleted diets as supplementary feed for milkfish (Chanos chanos Forsskal) reared in brackishwater ponds par Marquez, Faith Espejo

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