Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars.
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DOI: 10.1016/j.foodchem.2020.128861
Abstract: Effect of different degrees of milling (DoM: 2%, 4%, 6% and 8%) and defatting on the proximate composition, protein characteristics, functional properties of bran of long grain rice cultivars and texture characteristics of bran (RB)… read more here.
Keywords: texture characteristics; defatting proximate; bran; bran long ... See more keywords