Stability of microwaved- heated rice bran during 12 weeks of storage under ambient and refrigerated condition /

This project is aimed to stabilize Free Fatty Acid (FFA) by using microwave heating method to inactivate the lipase enzyme and microorganism growth, thus the formation of FFA will be retarded during storage condition. Rice bran (RB) will be stabilized using microwave heating method at different powe...

Cur síos iomlán

Sábháilte in:
Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Siti Sara Binti Rahim
Údar corparáideach: Universiti Malaysia Perlis
Formáid: Tráchtas LEABHAR
Teanga:English
Foilsithe / Cruthaithe: Perlis, Malaysia School of Bioprocess Engineering, University Malaysia Perlis 2017
Ábhair:
Rochtain ar líne:Click here to view the full text content
Clibeanna: Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

Míreanna comhchosúla