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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |