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

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...

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書誌詳細
第一著者:	Siti Sara Binti Rahim
団体著者:	Universiti Malaysia Perlis
フォーマット:	学位論文図書
言語:	English
出版事項:	Perlis, Malaysia School of Bioprocess Engineering, University Malaysia Perlis 2017
主題:	Bioprosess engineering
オンライン･アクセス:	Click here to view the full text content
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