CHARACTERIZATION OF NOVEL EDIBLE FILM FROM DEAMIDATED RICE (Oryza sativa) BRAN PROTEIN
This study aimed to investigate the characteristics of new edible film prepared from deamidated rice bran protein (RBP). Deamidation was carried out at temperatures of 80, 100, and 120°C under varying pH conditions of 8, 10, and 12 for durations of 15 and 30 minutes to enhance protein solubility....
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2025-04-01
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| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2200 |
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