Oxidative stability of fried dough from rice flour containing rice bran powder during storage

Published 2007 View Full Article

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Title
Oxidative stability of fried dough from rice flour containing rice bran powder during storage
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 4, Pages 561-568
Publisher
Elsevier BV
Online
2007-05-15
DOI
10.1016/j.lwt.2007.05.005

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