Figure 1. Free fatty acids content (FFA) in corn bran thermally treated (TTCB) and corn bran (CB) during 24 weeks of storage at room temperature

From

Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta

Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto, Renato Souza Cruz

Journal of Food and Nutrition Research. 2018, 6(2), 130-136 doi:10.12691/jfnr-6-2-10