Rice: A Source of Plant Protein with Many Valuable Processing Co-products

Author:

Wanasundara Janitha P.D.,Kumagai Hitomi,Kasch Alicia P.,Van Gels Laurie,Peirce Steve

Publisher

Elsevier

Reference153 articles.

1. Anthocyanin composition in black, blue, pink, purple, and red cereal grains;Abdel-Aal;Journal of Agricultural and Food Chemistry,2006

2. Purification and characterization of a rice cysteine proteinase inhibitor;Abe;Agricultural and Biological Chemistry,1987

3. Purification and properties of a cysteine proteinase from germinating rice seeds;Abe;Agricultural and Biological Chemistry,1987

4. Gene structure and expression of rice seed allergenic proteins belonging to the alpha-amylase/trypsin inhibitor family;Adachi;Plant Molecular Biology,1993

5. Isolation and characterization of protein fractions from deoiled rice bran;Adebiyi;European Food Research and Technology,2009

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