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

Effects of enzymes on the yield and quality of proteins extracted from microwave-vacuum stabilized rice bran द्वारा 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 द्वारा Velasquez, Mary Michelle M.

Rice compounds show antidiabetic potential द्वारा Avant, Sandra

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

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

Amazing rice bran द्वारा Dayrit, Mylene Mendoza

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

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

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