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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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2020
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| Online Access: | http://eprints.usm.my/47326/1/NUR%20ALISA%20ABDUL%20MUTALIB.pdf http://eprints.usm.my/47326/ http://ethesis.usm.my:8080/jspui/ |
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