HIGHLIGHTS
- who: Muhammad Tayyab Rashid et al. from the College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China have published the paper: The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran, in the Journal: Foods 2022, 4001 of /2022/
- what: In this context, in the present study, rice bran byproduct obtained from brown rice milling was stored for 60 days and stabilized with two dry heat treatments, i.e., 120 (233, 143, and 88 min) and 130 u25e6 C (86, 66, and 50 min). Still, the . . .
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