Infrared stabilization of rice bran and its effects onγ-oryzanol content, tocopherols and fatty acid composition
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering; Onsekiz Mart University; 17020 Çanakkale Turkey
2. Department of Agricultural Machinery, Faculty of Agriculture; Onsekiz Mart University; 17020 Çanakkale Turkey
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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3. Rice bran: composition and potential food uses;Saunders;Food Rev Int,1985
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