Effect of industrial bleaching on the physicochemical and nutritional quality of non-allergenic lecithin derived from rice bran oil (Oryza sativa L.)
Adreano Gomes Spessato(Universidade Federal de Pelotas), Maurício de Oliveira(Universidade Federal de Pelotas), Newiton da Silva Timm(Universidade Federal de Pelotas), Lázaro da Costa Corrêa Cañizares(Universidade Federal de Pelotas), Celina José Júlio Mardade(Universidade Federal de Pelotas), César Valmor Rombaldi(Universidade Federal de Pelotas), Sílvia Letícia Rivero Meza(Universidade Federal de Pelotas)
Cited by 6
Related Papers
Sustainable rice bran protein: Composition, extraction, quality properties and applications
|Trends in Food Science & Technology|2024|63
Traditional Tomato Varieties Improve Fruit Quality Without Affecting Fruit Yield Under Moderate Salt Stress
|Frontiers in Plant Science|2020|60
A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation
|International Journal of Food Science & Technology|2022|42