Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products
1995
Singh, B. (Punjab Agricultural Univ., Ludhiana (India). Dept. of Food Science and Technology) | Sekhon, K.S. | Singh, N.
AGROVOC Keywords
Bibliographic information
Plant Foods for Human Nutrition (Netherlands)
Volume
47
Issue
3
ISSN
0921-9668
Pagination
pp. 191-200
Other Subjects
Farine de ble; Pate alimentaire; Caracteristicas de la coccion; Propiedades reologicas; Delipidation; Propriete rheologique; Aptitude boulangere
Language
English
Note
Summary (En)
23 ref.
Type
Summary
1995-08-15
AGRIS AP
Data Provider
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