Development of microwave-stabilized rice bran application in emulsified products

This study aimed to use microwave stabilized rice bran (SRB) as an ingredient in pasteurized emulsion-based meat batter using the formulation of the Bureau of Animal Industry (BAI) at 2.5% and 5% levels of incorporation. The functional properties of the SRB, including: bulk density (BD); water holdi...

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Bibliographic Details

Main Author:	Ayende, Hunny Padua
Other Authors:	Azanza, Ma. Patricia V.
Format:	Thesis
Language:	English
Published:	Quezon City UP College of Home Economics 2012.
Subjects:	Rice bran.
Online Access:	Also available in