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The composition, extraction, functionality and applications of rice proteins: A review

Amagliani, Luca, O'Regan, Jonathan, Kelly, Alan L., O'Mahony, James A.·2017·Trends in Food Science & Technology
DOI 10.1016/j.tifs.2017.01.008
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Metadata

Authors
Amagliani, L., O'Regan, J., Kelly, A. L., & O'Mahony, J. A.
Venue
Trends in Food Science & Technology
Publisher
Elsevier BV
Published
2017-06
Volume
64
Pages
1-12
ISSN
0924-2244 (ISSN-L)
DOI
10.1016/j.tifs.2017.01.008
OpenAlex
W2593152791
Cited by
611
References
1
FWCI
27.13
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Funders
Nestle

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Amagliani, L., O'Regan, J., Kelly, A. L., & O'Mahony, J. A. (2017). The composition, extraction, functionality and applications of rice proteins: A review. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2017.01.008

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