Microwave-Assisted stabilisation and storage stability study of rice bran oil from different varieties

• Main Authors: Daud, N. S. M., Zaidel, D. N. A., Song, L. K., Jusoh, Y. M. M., Muhamad, I. I., Ya'akob, H.
• Format: Article
• Published: Italian Association of Chemical Engineering - AIDIC 2017
• Subjects: TP Chemical technology
• 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

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...