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

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

Rice compounds show antidiabetic potential по Avant, Sandra

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

Also available in

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

Amazing rice bran по Dayrit, Mylene Mendoza

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

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

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