Comparison Of Autoclave And Vacuum Oven Treatment On Rice Bran Stability And Chemical Properties

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Comparison Of Autoclave And Vacuum Oven Treatment On Rice Bran Stability And Chemical Properties

Heat stabilization of rice bran has been widely used to inactivate the enzyme activity which able to delay the deterioration and prolong the shelf life of the rice bran. However, there are no reports in the literature of using vacuum drying to stabilize rice bran. The purpose of this research is to...

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Bibliographic Details
Main Author:	Badri, Nur Alisa Abdul Mutalib @ Ahmad
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47326/ http://eprints.usm.my/47326/1/NUR%20ALISA%20ABDUL%20MUTALIB.pdf

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