Free fatty acids in rice bran during its storage after a treatment by twin-screw extrusion to prevent possible rapid hydrolytic rancidity of lipids
This research studied the prevention of hydrolytic rancidity during the storage of rice bran stabilized by an extrusion process. A double screw extruder was used, set at 130° C in the barrel and a rotational speed of the screws programmed at 200 RPM. The moisture content of the bran was adjusted at...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2019-01-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72190 |