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Edible quality rice bran oil from high ffa rice bran oil by miscella refining
Author(s) -
Bhattacharyya A. C.,
Majumdar S.,
Bhattacharyya D. K.
Publication year - 1986
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02663949
Subject(s) - unsaponifiable , rice bran oil , refining (metallurgy) , edible oil , food science , bran , chemistry , vegetable oil , organic chemistry , raw material
Rice bran oils high in free fatty acids (FFA) can be converted to cooking oil having low unsaponifiable matter and light color by a combination of miscella dewaxing and miscella refining.