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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Библиографические подробности
Главный автор: Siti Sara Binti Rahim
Соавтор: Universiti Malaysia Perlis
Формат: Диссертация ‌
Язык:English
Опубликовано: Perlis, Malaysia School of Bioprocess Engineering, University Malaysia Perlis 2017
Предметы:
Bioprosess engineering
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