Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products

Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design us...

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Detalles Bibliográficos
Autores principales: Junsara, Kanthaporn, Yupanqui, Chutha Takahashi, Kawee-ai, Arthitaya, Samakradhamrongthai, Rajnibhas Sukeaw
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048085/
https://www.ncbi.nlm.nih.gov/pubmed/36981064
http://dx.doi.org/10.3390/foods12061138

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048085/
https://www.ncbi.nlm.nih.gov/pubmed/36981064
http://dx.doi.org/10.3390/foods12061138

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