Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment
Watanabe, Masanori, Yamada, Chikako, Maeda, Isamu, Techapun, Charin, Kuntiya, Ampin, Leksawasdi, Noppol, Seesuriyachan, Phisit, Chaiyaso, Thanongsak, Takenaka, Shinji, Shiono, Tadahiko, Nakamura, Kozo, Endo, Shujiro
Published in Food science & technology (01.01.2019)
Published in Food science & technology (01.01.2019)
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Screening of lactic acid bacteria for yogurt manufacture that uses residue of mechanical soybean oil expression and immunostimulatory activity
Kijima, N.(Yamagata Prefectural College of Agriculture, Sinjyo (Japan)), Endo, S, Konno, S, Nakano, H, Kimoto, H
Published in Food Preservation Science (Japan) (01.09.2009)
Published in Food Preservation Science (Japan) (01.09.2009)
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