Utilization of rice bran for manufacturing nutritional and functional food ingredients
博士 === 國立臺灣大學 === 食品科技研究所 === 89 === Abstract During milling processes, approximately 10% rice bran is removed from the brown rice to yield milled rice. Rice bran is an unstable material, but can be stabilized by the high temperature short time extrusion process. Result of this study show...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/95620585399812739275 |