Water degumming of rice bran oil: a response surface approach

Author:

Indira T.N,Hemavathy J,Khatoon Sakina,Gopala Krishna A.G,Bhattacharya Suvendu

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Indian rice bran lecithin;Adhikari;Journal of the American Oil Chemists' Society,1986

2. Akhnazarova, S., & Kafarov, V. (1982). Experiment optimisation in chemistry and chemical engineering (pp. 151–240). Moscow: Mir

3. Andersen, A. G. C. (1953). Refining of oils and fats for edible purposes (pp. 31–34). London: Pergamon Press

4. AOCS (1989). Official and tentative methods of the American Oil Chemists' Society (4th ed.), Champaign, IL, USA

5. Bernardini, E. (1973). The new oil and fat technology (pp. 423–432). Rome: Publishing House Technologie, SRL

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