Microwave-Assisted stabilisation and storage stability study of rice bran oil from different varieties
Rice bran is a by-product from milling process of paddy rice to produce refined rice, however until today, there was limited utilisation of rice bran even though rice bran has the ability and potential to become of the major supplementary sources that function as food agent substance. This is due to...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Italian Association of Chemical Engineering - AIDIC
2017
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/75598/ https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019501647&doi=10.3303%2fCET1756215&partnerID=40&md5=673c4cdb10864b473bdfaa045ac7af20 |
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