Results 251 to 260 of about 284,727 (303)

Effects of Wheat Bran, Corn Bran, Rice Bran and Oat Bran Supplementation on the Properties of Pide

2020
The effect of different levels of wheat, corn, rice and oat bran on the rheological and sensory characteristics of pide (Turkish flat bread) made with blends of some cereal brans with wheat flour was studied. Cereal brans were replaced with wheat flour at 0, 10, 15 and 20% levels. Farinogram properties of mixtures were determined.
openaire   +1 more source

BRAN

The Lancet, 1987
openaire   +2 more sources

Oryza Sativa Bran (Rice Bran)

2022
openaire   +1 more source

bran

2021
openaire   +1 more source

Rice bran oil-based biodiesel as a promising renewable fuel alternative to petrodiesel: A review

Renewable and Sustainable Energy Reviews, 2021
Anh-Tuan Hoang, Meisam Tabatabaei, Mortaza Aghbashlo   +2 more
exaly  

Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin

Food Hydrocolloids, 2021
Wei Wu, Fang Li, Xiao-Juan Wu
exaly  

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Food Hydrocolloids, 2020
Xu Wang, Dianyu Yu, Walid Elfalleh
exaly  

Bran and irritable bowel syndrome: time for reappraisal

Lancet, The, 1994
Peter J Whorwell
exaly  

Wheat Bran

2001
Susan Sungsoo Cho, Celeste Clark
openaire   +1 more source

THE BRAN WAGON

The Lancet, 1987
openaire   +2 more sources