Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil
Two rice varieties, Giza 175 (short grain) and Giza 181 (long grain) were partDoiled by soaking the grains at room temperature for 20 hours and steaming for 15 min then dried either at room temperature or by microwave. The results indicated that air and microwave drying significantly increased oil e...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1995-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/919 |