Effect of microwave heating or simple heat (pan roasted) treatment of rice bran on the rate of release of free fatty acids during storage at room temperature
Open Access
|Dec 2021Authors
W.A.D.V. Weerathilake
Faculty of Livestock Fisheries and Nutrition, Wayamba University Sri Lanka, Makandura, Gonawila (NWP)
DOI: https://doi.org/10.4038/java.v4i2.27 | Journal eISSN: 2659-2339
Language: English
Page range: 44 - 56
Published on: Dec 31, 2021
Published by: Faculty of Animal Science and Export Agriculture, Uva Wellassa University
In partnership with: Paradigm Publishing Services
Keywords:
© 2021 W.A.D.V. Weerathilake, published by Faculty of Animal Science and Export Agriculture, Uva Wellassa University
This work is licensed under the Creative Commons License.