Effects of various stabilization techniques on the nutritional quality and antioxidant potential of brewer’s rice
Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized due to its high susceptibility to lipid oxidation. Thus, it is desirable to develop certain strategies to stabilize the brewer’s rice for food application. In the present study, the effects of microwa...
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Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
School of Engineering, Taylor’s University College
2014
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Online Access: | http://psasir.upm.edu.my/id/eprint/37404/1/Effects%20of%20various%20stabilization%20techniques%20on%20the%20nutritional%20quality%20and%20antioxidant%20potential%20of%20brewer.pdf http://psasir.upm.edu.my/id/eprint/37404/ http://jestec.taylors.edu.my/V9Issue3.htm |
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Institution: | Universiti Putra Malaysia |
Language: | English |