Nutritional composition of rice bran submitted to different stabilization procedures
In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of r...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
Universidade de São Paulo,
2012-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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