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

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

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Rice compounds show antidiabetic potential Por Avant, Sandra

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

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

Amazing rice bran Por Dayrit, Mylene Mendoza

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

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

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

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