Stability and microbiological quality of rice bran subjected to different heat treatments.

dc.contributorMARCIA GONZAGA DE CASTRO OLIVEIRA, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; VALACIA LEMES DA SILVA LOBO, CNPAF; MARIA MADALENA RINALDI, CPAC.
dc.creatorOLIVEIRA, M. G. de C.
dc.creatorBASSINELLO, P. Z.
dc.creatorLOBO, V. L. da S.
dc.creatorRINALDI, M. M.
dc.date.accessioned2013-05-29T11:11:11Z
dc.date.available2013-05-29T11:11:11Z
dc.date.created2013-05-29T11:11:11Z
dc.date.issued2012
dc.identifierCiência e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p.725-732, out./dez. 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/959062
dc.languagepor
dc.rightsopenAccess
dc.subjectFarelo de arroz
dc.subjectRancidez
dc.subjectContaminação alimentar
dc.subjectAtividade lipásica
dc.subjectLipase activity.
dc.titleStability and microbiological quality of rice bran subjected to different heat treatments.
dc.typeArtículos de revistas


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