Browsing by Subject "Free Fatty Acid (FFA)"
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Stability of microwaved-heated rice bran during 12 weeks of storage under ambient and refrigerated condition
(Universiti Malaysia Perlis (UniMAP), 2017-06)This project is aimed to stabilize Free Fatty Acid (FFA) by using microwave heating method to inactivate the lipase enzyme and microorganism growth, thus the formation of FFA will be retarded during storage condition. Rice ...