Mohamad, Zurina (2012) The effect of rice bran concentration on the properties of polyethylene/rice bran film. In: National Symposium on Polymeric Materials 2012 (NS 2012).
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Abstract
Rice bran oil is the oil extracted from the hard outer brown layer of rice after chaff (rice husk). It is notable for its high smoke point of 232 °C (450 °F) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Divisions: | Chemical Engineering |
| ID Code: | 34235 |
| Deposited By: | Liza Porijo |
| Deposited On: | 13 Aug 2017 04:07 |
| Last Modified: | 06 Sep 2017 08:03 |
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