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.

Also available in UP Diliman Digital Archives

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

Rice compounds show antidiabetic potential Por Avant, Sandra

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

Also available in

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

Amazing rice bran Por Dayrit, Mylene Mendoza

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

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

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