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...
Збережено в:
| Автор: | |
|---|---|
| Співавтор: | |
| Формат: | Дисертація Книга |
| Мова: | English |
| Опубліковано: |
Perlis, Malaysia
School of Bioprocess Engineering, University Malaysia Perlis
2017
|
| Предмети: | |
| Онлайн доступ: | Click here to view the full text content |
| Теги: |
Додати тег
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|