Stability and microbiological quality of rice bran subjected to different heat treatments.

Stability and microbiological quality of rice bran subjected to different heat treatments.

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Bibliographic Details
Main Authors: OLIVEIRA, M. G. de C., BASSINELLO, P. Z., LOBO, V. L. da S., RINALDI, M. M.
Other Authors: MARCIA GONZAGA DE CASTRO OLIVEIRA, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; VALACIA LEMES DA SILVA LOBO, CNPAF; MARIA MADALENA RINALDI, CPAC.
Format: Separatas biblioteca
Language:pt_BR
por
Published: 2013-05-29
Subjects:Farelo de arroz, Rancidez, Contaminação alimentar, Atividade lipásica, Lipase activity., Tratamento Térmico., heat treatment, food contamination, rancidity, rice bran.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/959062
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