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

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

Also available in UP Diliman Digital Archives

Rice compounds show antidiabetic potential 由 Avant, Sandra

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

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

Amazing rice bran 由 Dayrit, Mylene Mendoza

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

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

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

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