The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage
The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present studywas to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran(RRB), extruded rice bran (ERB), and parboiled...
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| Publicat a: | Ciência e Tecnologia de Alimentos |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395940116024 |
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