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Preparation,aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate |
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| Authors: | Supeeraya Arsa Chockchai Theerakulkait |
| Affiliation: | Department of Food Science and Technology, Faculty of Agro‐Industry, Kasetsart University, Bangkok, Thailand |
| Abstract: | |
| Keywords: | enzymatic hydrolysis drying fructose rice bran protein sensory aroma characteristics volatile compounds |