COMPARISON OF SOLVENT-EXTRACTION CHARACTERISTICS OF RICE BRAN PRETREATED BY HOT AIR DRYING, STEAM COOKING AND EXTRUSION

被引：24

作者：

KIM, CJ

BYUN, SM

CHEIGH, HS

KWON, TW

机构：

来源：

关键词：

D O I：

10.1007/BF02636385

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

引用

页码：514 / 516

页数：3

共 7 条

[1]

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[2]

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[3]

FAN, HP ;

MORRIS, JC ;

WAKEHAM, H .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1948, 40 (02) :195-199

[4]

NARAIN M, 1978, J FOOD SCI TECH MYS, V15, P18

[5]

RANDALL JM, 1985, J FOOD SCI, V50, P361, DOI 10.1111/j.1365-2621.1985.tb13402.x

[6]

WILLIAMS L, 1965, J AM OIL CHEM SOC, V42, P151

[7]

YOKOCHI K, 1974, P RICE BY PRODUCTS U, V3, P1