Publication | Closed Access
Edible quality rice bran oil from high ffa rice bran oil by miscella refining
39
Citations
3
References
1986
Year
Food ChemistryFood AnalysisFree Fatty AcidsMiscella DewaxingFood EngineeringFood ProcessingEdible Quality RiceFood QualityMiscella RefiningSeed ProcessingFood TechnologyHealth Sciences
Abstract Rice bran oils high in free fatty acids (FFA) can be converted to cooking oil having low unsaponifiable matter and light color by a combination of miscella dewaxing and miscella refining.
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