Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 91, Issue -, Pages 453-459
Publisher
Elsevier BV
Online
2018-02-02
DOI
10.1016/j.lwt.2018.01.084

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.