Effect of different degrees of milling on the protein composition in brown rice brans
Malshick Shin, Manhee Baek, Junhee No, Saehun Mun
Topics & Concepts
GlutelinBranProlaminBrown riceChemistryAlbuminExtraction (chemistry)GlobulinFood scienceChemical compositionLysineComposition (language)Circular dichroismChromatographyDefattingAmino acidBiochemistryStorage proteinBiologyRaw materialOrganic chemistryPhilosophyImmunologyLinguisticsGeneProteins in Food SystemsFood composition and propertiesPhytase and its Applications