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

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

Also available in UP Diliman Digital Archives

Rice compounds show antidiabetic potential Bằng Avant, Sandra

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

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

Amazing rice bran Bằng Dayrit, Mylene Mendoza

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

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

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

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