Thilakarathna, W.P.D.W.; Gunawardhane, K.V.T.; Perera, O.D.A.N.
(Sri Lanka Association for the Advancement of Science, Colombo 07, 2015-12-01)
This study was focused on stabilizing rice bran obtained from BG-352 (white rice) and AT-
362 (brown rice) varieties. Rice bran of these two varieties was exposed to saturated steam
for 5, 10, 20 and 30 minutes and ...