Stability and microbiological quality of rice bran subjected to different heat treatments Estabilidade e qualidade microbiológica de farelo de arroz submetido a diferentes tratamentos térmicos
Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available r...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012-12-01
|
Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400014 |