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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 Cover

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

Journal of Agriculture and Value Addition
Volume 4 (2021): Issue 2
By:   
Open Access
|Dec 2021
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DOI: https://doi.org/10.4038/java.v4i2.27 | Journal eISSN: 2659-2339
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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:
Available phosphorous (P),
FFA,
microwave heating,
pan roasting,
rice bran

© 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.

Volume 4 (2021): Issue 2
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