Zobrazeno 1 - 4
of 4
pro vyhledávání: '"D. S. Prabhakar"'
Autor:
Surendran Veeraiah, D. Sankar, R. Swaminathan, S. Ramakrishnan, Revathy Sudhakar, G. Nagarajan, D. S. Prabhakar, A. Usharani, J. Selvam, Jaya Prasad Tripathy
Publikováno v:
The International Journal of Tuberculosis and Lung Disease. 25:247-249
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e8570a0225671c61710f2f32a0e5fbb
https://doi.org/10.5588/ijtld.20.0728
https://doi.org/10.5588/ijtld.20.0728
Publikováno v:
LWT - Food Science and Technology. 58:306-311
Successive sieving of commercial rice bran on the basis of particle size was performed and different fractions were obtained of which the rice brokens and rice germ fractions contained fat 33 g/kg and 207 g/kg, oryzanol 400 mg/kg and 874 mg/kg, total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a7deeca816e889bedb7df9adbdad002
https://doi.org/10.1016/j.lwt.2014.03.011
https://doi.org/10.1016/j.lwt.2014.03.011
Publikováno v:
Indian journal of cancer. 53(2)
Background: India is the world's third largest consumer of tobacco. There are twice as many users of smokeless tobacco products (STPs) as cigarette smokers. The Government of Tamil Nadu has banned the sale of gutkha and pan masala in 2013. Our aim wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d465caf21422dca5ddd3df12eeef573
https://pubmed.ncbi.nlm.nih.gov/28071639
https://pubmed.ncbi.nlm.nih.gov/28071639
Publikováno v:
Journal of Food Lipids. 13:341-353
Whilst attempting to prepare a nutritionally superior rice bran oil, the effect of cooking of rice bran with various levels of added water on the quality of bran and extracted oil was studied. The rice bran (from IR-64 paddy, Indian var.) was obtaine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bacb1b89c8d1ad9f7441723ec97c4ff
https://doi.org/10.1111/j.1745-4522.2006.00057.x
https://doi.org/10.1111/j.1745-4522.2006.00057.x