Effect of rice bran protein extract on enzymatic browning inhibition in potato puree
Version of Record online: 16 SEP 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 2, pages 551–557, February 2014
How to Cite
Kubglomsong, S. and Theerakulkait, C. (2014), Effect of rice bran protein extract on enzymatic browning inhibition in potato puree. International Journal of Food Science & Technology, 49: 551–557. doi: 10.1111/ijfs.12336
- Issue online: 15 JAN 2014
- Version of Record online: 16 SEP 2013
- Manuscript Accepted: 10 AUG 2013
- Manuscript Received: 19 APR 2013
- The Thailand Research Fund. Grant Number: PHD/0050/2551
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