Results 251 to 260 of about 83,268 (306)
Some of the next articles are maybe not open access.
Studies on rice bran and rice bran oil IV. Nutritive Value of Rice Bran
Madras Agricultural Journal, 1982Regarding the mutrient content of bran, parboiling had a positive significant influe nce on the crude protein content. The bran was found to contain 29.63 to 43,28 per cent of DDM. Among the varieties. GEB 24 registered better DDM per cent than others. TANU 13263/7/2.
KRISHNAMURTHI V.V, SREE RAMULU U.S
openaire +1 more source
BRAN, HYPERTRIGLYCERIDAEMIA AND URATE CLEARANCE
Medical Journal of Australia, 1976Eight subjects having raised triglyceride levels associated with conditions such as diabetes, hyperuricaemia, obesity and hypothyroidism were given 50 g of bran per day to determine the effect of increasing dietary fibre on triglyceride and purine metabolism. The study was continued for two months.
Brooks, P. M. +2 more
openaire +3 more sources
Effects of Wheat Bran, Corn Bran, Rice Bran and Oat Bran Supplementation on the Properties of Pide
2020The 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
Effects of Rice Bran Rancidity on the Oxidation and Structural Characteristics of Rice Bran Protein
LWT - Food Science and Technology, 2020Xiaojuan Wu, Fang Li
exaly