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...
保存先:
| 第一著者: | |
|---|---|
| 団体著者: | |
| 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: | |
| オンライン･アクセス: | Click here to view the full text content |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
このレコードへの初めてのコメントを付けませんか!