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

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

Rice compounds show antidiabetic potential av Avant, Sandra

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

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

Amazing rice bran av Dayrit, Mylene Mendoza

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

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

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