Yılmaz, Neşe <br/><br/>
Middle infrared stabilization of individual rice bran milling fractions.  [electronic resource] 

 -  Food chemistry  Jan 2016 
 - 179-185 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2015.05.094  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fatty Acids, Nonesterified<br/>Hydrolysis<br/>Oryza--chemistry<br/>Tocopherols--chemistry<br/>Vitamin E