Effect of different stabilization methods on the proximate compositions of Brewer's rice
Brewer’s rice is one of the by-product that is derived from rice milling processes. It has been considered as unutilized materials due to its high susceptibility to lipid oxidation, even though it contained valuable food ingredients. In the present study, the effect of microwave heating, gamma irrad...
| Main Authors: | , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2012
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/27751/1/ID%2027751.pdf |