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Rice bran protein concentrate (RBPc) was hydrolysed by 0.5 N aqueous HCl at 95 °C for 12 h. The liquid hydrolysate obtained was prepared as hydrolysate powder by spray drying. Aroma volatile compounds in liquid hydrolysate and its hydrolysate powder were tentatively identified by GC‐MS. Furfural and vanillin were found in both hydrolysates with high concentration, and vanillin showed the highest odour...
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