The effect of rice bran concentration on the properties of polyethylene/rice bran film
Rice bran oil is the oil extracted from the hard outer brown layer of rice after chaff (rice husk). It is notable for its high smoke point of 232 °C (450 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.
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| Format: | Conference or Workshop Item |
| Published: |
2012
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| Online Access: | http://eprints.utm.my/id/eprint/34235/ |
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| Institution: | Universiti Teknologi Malaysia |
| Summary: | Rice bran oil is the oil extracted from the hard outer brown layer of rice after chaff (rice husk). It is notable for its high smoke point of 232 °C (450 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. |
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