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...
Gardado en:
| Autor Principal: | |
|---|---|
| Autor Corporativo: | |
| Formato: | Thesis Libro |
| Idioma: | English |
| Publicado: |
Perlis, Malaysia
School of Bioprocess Engineering, University Malaysia Perlis
2017
|
| Subjects: | |
| Acceso en liña: | Click here to view the full text content |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Sistema en mantemento
O noso Sistema de Biblioteca atópase en mantemento
Neste momento non hai información de existencias e dispoñibilidade de copias. Por favor acepte as nosas desculpas polos inconvenientes causados, contacte connosco para unha maior información