Effects of protein enrichment on the properties of rice flour based gluten-free pasta

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

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Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties

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Rheological properties of rice pasta dough supplemented with proteins and gums

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The impact of the protein network on the pasting and cooking properties of dry pasta products

Charlotte Bruneel, Bram Pareyt, Kristof Brijs et al. · Food Chemistry · 2009 · 184 citations · Full text

Agriculture, Biochemistry, Food Science +16