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Publications by Y. Kishk

Functional, Rheological and Sensory Characteristics of Defatted-Hydrolyzed Rice Bran as Fat Replacers in Prepared Biscuit

Arab Universities Journal of Agricultural Sciences

English

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Sperathe Effects of Solid-State Fermentation in the Functional Properties of Defatted Rice Bran and Wheat Bran

Brazilian Archives of Biology and Technology

Multidisciplinary

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Phytase Enzyme in Diets Containing Defatted Rice Bran for Growing Swine

Scientia Agricola

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Preparation and Characterisation of Protein Hydrolysates From Indian Defatted Rice Bran Meal

Journal of Oleo Science

Chemical Engineering

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Isolation and Antioxidative Properties of Phenolics-Saponins Rich Fraction From Defatted Rice Bran

Journal of Cereal Science

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Effect of Autoclaving of Defatted Rice Bran on the Phosphorus Utilization for Chicks.

Japanese poultry science

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Rheological Properties and Biscuit Production From Flour Blends Prepared From Cereal Based By-Products

Harran Tarım ve Gıda Bilimleri Dergisi

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Effect of Replacement of Wheat Bran or Defatted Rice Bran by Dried Poultry Waste in Diets for Laying Hens

Japanese poultry science

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Studies on Preparation and Quality of Nutritious Noodles by Incorporation of Defatted Rice Bran and Soy Flour

Journal of Food Processing & Technology

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Response to Consumer Demand for Reduced-Fat Foods; Multi-Functional Fat Replacers

Japan Journal of Food Engineering

Manufacturing Engineering

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