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Rice Bran Stabilization and y-Oryzanol Content of Two Local Paddy Varieties "IR 64" and "Cisadane Muncul"
(IPB (Bogor Agricultural University), 2001)
An auioclaving procedure was developed to produce stable rice bran frcvn two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fetty acid content for 144 hours at ...