Effects of rice bran protein hydrolysates and rice hull phenolic extract on emulsion and oxidative stability

Effects of rice bran protein hydrolysates and rice hull phenolic extract on emulsion and oxidative stability

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Bibliographic Details
Main Author: Nopparat Cheetangdee
Other Authors: Faculty of Agro-Industry (Food Technology)
Format: Technical Report
Language:English
Published: Prince of Songkla University 2016
Subjects:
Protein hydrolysates
Phenolic acids
Rice bran
Plant proteins
Online Access:http://kb.psu.ac.th/psukb/handle/2016/10422
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Institution: Prince of Songkhla University
Language: English

Internet

http://kb.psu.ac.th/psukb/handle/2016/10422

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