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UNSAPONIFIABLE MATTER AND OXIDATIVE STABILITY OF COMMERCIALLY PRODUCED INDIAN RICE BRAN OILS

✍ Scribed by A. G. GOPALA KRISHNA; P. A. PRASHANTH; A. PRAGASAM; K. V. RAGHAVENDRA; S. KHATOON


Book ID
111338187
Publisher
John Wiley and Sons
Year
2003
Tongue
English
Weight
554 KB
Volume
10
Category
Article
ISSN
1065-7258

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## Abstract Unsaponifiable matter (UM) was prepared from rice bran using __n__‐hexane extraction followed by removal of its fatty acid methyl ester with supercritical CO~2~ under heat‐stable conditions. The UM was made up of 1% of vitamin E isomers, 28% of γ‐oryzanol and 71% of uncharacterized comp