Pengaruh pengukusan terhadap kandungan oryzanol dan perubahan sifat kimia minyak bekatul padi unggul selama penyimpanan
Rice brans of three superior rice cultivars (IR-64, PB-36 and Cisadane) were steamed at 100 °C for 15 min, extruded and dried in an oven at 40-50 °C then stored in plastic containers at the ambient temperature for three months. Changes in rice bran oil and the oryzanol contents as well as chemical...
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| Médium: | Článek |
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[Yogyakarta] : Universitas Gadjah Mada
1997
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