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Showing 1 to 1 of 1 for “"Rice bran peptide"”.
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Stability and Sensory Properties of Rice Bran Peptide Fraction Incorporated Orange Juice
… Kannan et al. (2008) characterized anticancer peptides and peptide fraction from rice bran. However, information about their application and stability in food is lacking. In this study the stability of the peptide fraction in water at pH 7.2, at pH 3.5, and in orange juice was studied. The …