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

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

Also available in UP Diliman Digital Archives

Effects of stabilization methods on the chemical properties and antioxidant capacity of rice bran oil Autor Velasquez, Mary Michelle M.

Rice compounds show antidiabetic potential Autor Avant, Sandra

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

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

Amazing rice bran Autor Dayrit, Mylene Mendoza

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

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

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