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Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi

Yıl 2020, Cilt: 10 Sayı: 2, 1030 - 1041, 01.06.2020
https://doi.org/10.21597/jist.640083

Öz

Bu çalışma; farklı stabilizasyon koşullarının pirinç kepeğinin oksidatif stabilitesi, fitik asit içeriği ve antioksidan aktivitesi üzerine etkisini belirlemek için planlanmıştır. Bu amaçla pirinç kepeği örneklerine stabilizasyon işlemi uygulanmış ve elde edilen kepek örneklerinde meydana gelen değişimler saptanmıştır. Stabilizasyon için üç farklı fırın sıcaklığı (120, 140 ve 160 °C) ve üç farklı mikrodalga gücü (600, 700 ve 800 W) kullanılmıştır. Pirinç kepeği örneklerinin serbest yağ asitliği değerlerini düşürmede en etkili kombinasyonun fırında stabilizasyon olduğu tespit edilmiştir. Ham pirinç kepeği ve stabilize edilen kepek örneklerinin peroksit değerleri depolama ile 30. güne kadar doğrusal bir artış göstermiş ancak 60. günde örneklerin peroksit değerlerinde düşüş tespit edilmiştir. Pirinç kepeği örneklerinin fitik asit içeriği 27.38-31.68 mg/g arasında değişmiş ve fitik asit içeriğinde önemli bir farklılık bulunamamıştır. Uygulanan stabilizasyon yöntemleri antioksidan aktiviteyi arttırmıştır. TEAK değeri 2439 μmol/TE’ den 7723 μmol/TE’ ye yükselmiştir. Sonuçlar, stabilizasyon sürecinin pirinç kepeğinin antioksidan aktivitesi üzerinde olumlu etkileri olduğunu ortaya koymuştur.

Destekleyen Kurum

Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi (BAP)

Proje Numarası

FYL-2018-6739

Teşekkür

Bu makale, Van Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsünde sunulan Yüksek Lisans Tezinden hazırlanmıştır. Araştırma, Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi (BAP) tarafından FYL-2018-6739 proje olarak desteklenmiştir. Desteklerinden dolayı Van YYÜ BAP birimine teşekkür ederiz.

Kaynakça

  • Anonim 1989. Official Methods ve Recommended Practices of the American Oil Chemists Society. Fourth Edition, Methods: Ca 5a-40, Cd8-53, Ch 5-91.
  • Arab F, Alemzadeh I, Maghsoudi V, 2011. Determination of antioxidant component and activity of rice bran extract. Scientia Iranica, 18: 1402-1406.
  • Baştürk A, Cavidoğlu İ, 2017. Soya yağının oksidasyonu üzerine farklı faktörlerin etkilerinin yanıt yüzey yöntemi ile belirlenmesi.YYU Tarım Bilimleri Dergisi, 27(2): 233-244.
  • Bergonio KB, Lucatin LGG. Corpuz GA, Ramos NC, Duldulao JBA, 2016. Improved shelf life of brown rice by heat and microwave treatment. Journal of Microbiology, Biotechnology and Food Sciences, 5(4): 378-385.
  • Bilgiçli N, 2002. Fitik asitin beslenme açısından önemi ve fitik asit miktarı düşürülmüş gıda üretim metotları. Selçuk Üniversitesi Ziraat Fakültesi Dergisi, 16 (30): 79-83.
  • Butsat S, Siriamornpun S. 2010. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry, 119: 606-613.
  • Ceylan Z, Meral R, Cavidogu I, Karakas CY, Yilmaz MT. 2018. A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria-loaded polymer-based characterized nanofibers. Journal of Food Safety, 38: 12547.
  • Ceylan Z, Meral R, Erim Köse Y, Cavidogu I. 2020. Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4°C. Journal of Food science and Technology-Mysore, 57(5): 1798-1806.
  • Erim Köse Y, 2018. Stabilizasyon Yöntemlerinin Ruşeym ve Ruşeym Yağının Özellikleri Üzerine Etkisi (doktora tezi, basılmamış). Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Van.
  • Farag RS, Hewedi FM, Abu-Raiia SH, Elbaroty GS, 1992. Comparative study on the deterioration of oils by microwave and conventional heating. Journal of Food Protection, 55: 722−727.
  • Garcia-Estepa RM, Guerra-Hernandez E, Garcia-Villanova B, 1999. Phytic acid content in milled cereal products and breads. Food Research International, 32: 217-221.
  • Garza S, Ibarz A, Pagan J, Giner J, 1999. Non-enzymatıc browning in peach puree during heating. Food Research International, 32: 335-343.
  • Geçgel Ü, Dağlıoğlu O, Yılmaz İ, Arıcı M, Güner KG, Apaydın D, Dülger GÇ, Ay O, Ersöz B, Çotra Y, Taşan M, 2017. Pirinç Kepeği Yağlarının Fiziko-Kimyasal Özellikleri ve Oksidatif Stabilitelerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 14 (01) 93-102.
  • Gul K, Yousuf B, Singh AK, Singh P, Wani AA, 2015. Rice bran:Nutritional values and its emerging potential for development of functional food-A review. Bioactive Carbohydrates and Dietary Fibre, 6: 24–30.
  • Ghasemzadeh A, Karbalaii MT, Jaafar HZE, Rahmat A, 2018. Phytochemical constituents, antioxidant activity, and antiproliferative properties of black,red, and brown rice bran. Chemistry Central Journal, 12:17.
  • Haugh W, Lantzsch HJ, 1983. Sensitive method for the rapid determination of phytate in cereals ve cereal product. Journal of the Science of Food ve Agriculture, 34: 1423-1426.
  • Irakli M, Kleisiaris F, Mygdalia A, Katsantonis D, 2018. Stabilization of rice bran and its effect on bioactive compounds content, antioxidant activity and storage stability during infrared radiation heating. Journal of Cereal Science, 80: 135–142.
  • Javidipour I, Erinç H, Baştürk A, Tekin A, 2017. Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating. International Journal of Food Properties, 20: 1582-1592.
  • Kahlon TS, 2009. Rice bran: Production, Composition, Functionality and Food Applications, Physiological Benefits. Boca Raton, Florida. 305-318.
  • Kim SM, Chung HJ, Lim ST, 2014. Effect of various heat treatments on rancidity and some bioactive compounds of rice bran. Journal of Cereal Science, 60: 243-248.
  • Lacerda DBCL, Soares MS. Jr, Bassinello PZ, Caliari M, Castro MVL, 2013. The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. Food Science and Technology, 33(2): 376-381.
  • Ling B, Lyng JG, Wang S, 2018. Effects of Hot Air-Assisted Radio Frequency Heating on Enzyme Inactivation, Lipid Stability and Product Quality of Rice Bran. LWT-Food Science and Technology, 91: 453–459.
  • Malekian F, Rao RM, Prinyawiwatkul W, Marshall WE, Windhauser M, Ahmedna M, 2000. Lipase and lipoxygenase activity, functionality, and nutrient losses in rice bran during storage. Bulletin number 870, LSU AgCenter, Baton Rouge, LA 70803.
  • Meral R, Doğan İS, 2013. Grape seed as a functional food ingredient in bread-making. International Journal of Food Science ve Nutrition, 64(3): 372-379.
  • Mujahid A, Ikram UH, Musaddiq A, Abrar HG, 2005. Effect of various processing techniques and different levels of antioxidant on stability of rice bran during storage. Journal of the Science Food and Agriculture, 85: 847–852.
  • Norhaizan ME, Ng SK, Norashareena MS, Abdah MA, 2011. Antioxidant and cytotoxicity effect of rice bran phytic acid as an anticancer agent on ovarian, breast and liver cancer cell lines. Malaysian Journal of Nutrition 17 (3): 367-375.
  • Patil SS, Kar A, Mohapatra D, 2016. Stabilization of rice bran using microwave: Process optimization and storage studies. Food and Bioproducts Processing, 99: 204-211
  • Ramezanzadeh FM, Rao RM, Windhauser M, Prinyawiwatkul W, Tulley R, Marshall WE, 1999. Prevention of hydrolytic rancidity in rice bran during storage. Journal of Agricultural and Food Chemistry, 47 (8): 3050-3052.
  • Ravindran V, Ravindran G, Sivalogan S, 1994. Total and Phytate Phosphorus Contents of Various Foods and Feedstuffs of Plant Origin. Food Chemistry, 50: 133-136.
  • Re R, Pellegrini N, Proteggente A, Pannal, A, Yang M, Rice-Evans C, 1999. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolourisation Assay. Free Radical Biology and Medicine, 26: 1231-1237.
  • Rodchuajeen K, Niamnuy C, Charunuch C, Soponronnarit S, Devahastin S, 2016. Stabilization of rice bran via different moving-bed drying methods. Dryıng Technology, 34 (15): 1854–1867.
  • Schlemmer U, Frolish W, Prieto RM, Grases F, 2009. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutritition Food Research, 53: 330-375.
  • Şimşek E, 2009. Farklı kavurma tekniklerinin bazı yağlı tohum yağlarının fiziksel ve kimyasal özellikleri üzerine etkisi (yüksek lisans tezi, basılmamış). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
  • Thanonkaew A,Wongyai S, McClements DJ, Decker EA, 2012. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality ve antioxidant properties of cold-pressed rice bran oil (Oryza sativa L.). LWT- Food Science and Technology, 48: 231–236.
  • Wang T, Khir R, Pan Z, Yuan Q, 2017. Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating. LWT-Food Science and Technology, 78: 281-288.
  • Yılmaz N, Tuncel NB, 2011. Pirinç kepeği: komposizyonu, acılaşma sorunu, gıdalarda kullanımı ve fizyolojik etkileri. Akademik Gıda, 9: 46-52.
  • Yılmaz N, Tuncel BN, Kocabiyik H., 2014. Infrared stabilization of rice bran ve its effects on gamma-oryzanol content, tocopherols ve fatty acid composition. Journal of the Science Food and Agriculture, 94 (8): 1568–1576.
  • Yılmaz N, 2014. Pirinç Kepeğinin Kısa Dalga Infrared(kızılötesi) Enerji ile Stabilizasyonu ve Stabilize Kepeğin Gıda Ürünlerinde Değerlendirilmesi (doktora tezi, basılmamış). Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale.
  • Zhang M, Zhang RF, Zhang FX, Liu RH, 2010. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. Journal of Agriultural Food Chemistry, 58:7580-7587.

Determination of the Effect of Stabilization Process on Some Quality Characteristics of Rice Bran

Yıl 2020, Cilt: 10 Sayı: 2, 1030 - 1041, 01.06.2020
https://doi.org/10.21597/jist.640083

Öz

This study was planned to determine the effect of different stabilization conditions on oxidative stability, phytic acid content and antioxidant activity of rice bran. For this purpose, stabilization process was applied to the rice bran samples and the changes in the bran samples were determined. Three different oven temperatures (120, 140 and 160 ° C) and three different microwave powers (600, 700 and 800 W) were used for stabilization. It was determined that the stabilization with conventional oven was the most effective combination to reduce the free fatty acid values of rice bran samples. Peroxide values of raw rice bran and stabilized bran samples showed a linear increase up to 30 days, but a decrease in peroxide values of all samples was observed on day 60. Phytic acid content of rice bran samples varied between 27.38-31.68 mg/g and no significant difference was found in phytic acid content. Stabilization methods increased the antioxidant activity. The TEAC values increased from 2439 μmol/TE to 7723 μmol/TE. The results showed that the stabilization process had positive effects on the antioxidant activity of rice bran.

Proje Numarası

FYL-2018-6739

Kaynakça

  • Anonim 1989. Official Methods ve Recommended Practices of the American Oil Chemists Society. Fourth Edition, Methods: Ca 5a-40, Cd8-53, Ch 5-91.
  • Arab F, Alemzadeh I, Maghsoudi V, 2011. Determination of antioxidant component and activity of rice bran extract. Scientia Iranica, 18: 1402-1406.
  • Baştürk A, Cavidoğlu İ, 2017. Soya yağının oksidasyonu üzerine farklı faktörlerin etkilerinin yanıt yüzey yöntemi ile belirlenmesi.YYU Tarım Bilimleri Dergisi, 27(2): 233-244.
  • Bergonio KB, Lucatin LGG. Corpuz GA, Ramos NC, Duldulao JBA, 2016. Improved shelf life of brown rice by heat and microwave treatment. Journal of Microbiology, Biotechnology and Food Sciences, 5(4): 378-385.
  • Bilgiçli N, 2002. Fitik asitin beslenme açısından önemi ve fitik asit miktarı düşürülmüş gıda üretim metotları. Selçuk Üniversitesi Ziraat Fakültesi Dergisi, 16 (30): 79-83.
  • Butsat S, Siriamornpun S. 2010. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry, 119: 606-613.
  • Ceylan Z, Meral R, Cavidogu I, Karakas CY, Yilmaz MT. 2018. A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria-loaded polymer-based characterized nanofibers. Journal of Food Safety, 38: 12547.
  • Ceylan Z, Meral R, Erim Köse Y, Cavidogu I. 2020. Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4°C. Journal of Food science and Technology-Mysore, 57(5): 1798-1806.
  • Erim Köse Y, 2018. Stabilizasyon Yöntemlerinin Ruşeym ve Ruşeym Yağının Özellikleri Üzerine Etkisi (doktora tezi, basılmamış). Yüzüncü Yıl Üniversitesi, Fen Bilimleri Enstitüsü, Van.
  • Farag RS, Hewedi FM, Abu-Raiia SH, Elbaroty GS, 1992. Comparative study on the deterioration of oils by microwave and conventional heating. Journal of Food Protection, 55: 722−727.
  • Garcia-Estepa RM, Guerra-Hernandez E, Garcia-Villanova B, 1999. Phytic acid content in milled cereal products and breads. Food Research International, 32: 217-221.
  • Garza S, Ibarz A, Pagan J, Giner J, 1999. Non-enzymatıc browning in peach puree during heating. Food Research International, 32: 335-343.
  • Geçgel Ü, Dağlıoğlu O, Yılmaz İ, Arıcı M, Güner KG, Apaydın D, Dülger GÇ, Ay O, Ersöz B, Çotra Y, Taşan M, 2017. Pirinç Kepeği Yağlarının Fiziko-Kimyasal Özellikleri ve Oksidatif Stabilitelerinin Belirlenmesi. Tekirdağ Ziraat Fakültesi Dergisi, 14 (01) 93-102.
  • Gul K, Yousuf B, Singh AK, Singh P, Wani AA, 2015. Rice bran:Nutritional values and its emerging potential for development of functional food-A review. Bioactive Carbohydrates and Dietary Fibre, 6: 24–30.
  • Ghasemzadeh A, Karbalaii MT, Jaafar HZE, Rahmat A, 2018. Phytochemical constituents, antioxidant activity, and antiproliferative properties of black,red, and brown rice bran. Chemistry Central Journal, 12:17.
  • Haugh W, Lantzsch HJ, 1983. Sensitive method for the rapid determination of phytate in cereals ve cereal product. Journal of the Science of Food ve Agriculture, 34: 1423-1426.
  • Irakli M, Kleisiaris F, Mygdalia A, Katsantonis D, 2018. Stabilization of rice bran and its effect on bioactive compounds content, antioxidant activity and storage stability during infrared radiation heating. Journal of Cereal Science, 80: 135–142.
  • Javidipour I, Erinç H, Baştürk A, Tekin A, 2017. Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating. International Journal of Food Properties, 20: 1582-1592.
  • Kahlon TS, 2009. Rice bran: Production, Composition, Functionality and Food Applications, Physiological Benefits. Boca Raton, Florida. 305-318.
  • Kim SM, Chung HJ, Lim ST, 2014. Effect of various heat treatments on rancidity and some bioactive compounds of rice bran. Journal of Cereal Science, 60: 243-248.
  • Lacerda DBCL, Soares MS. Jr, Bassinello PZ, Caliari M, Castro MVL, 2013. The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. Food Science and Technology, 33(2): 376-381.
  • Ling B, Lyng JG, Wang S, 2018. Effects of Hot Air-Assisted Radio Frequency Heating on Enzyme Inactivation, Lipid Stability and Product Quality of Rice Bran. LWT-Food Science and Technology, 91: 453–459.
  • Malekian F, Rao RM, Prinyawiwatkul W, Marshall WE, Windhauser M, Ahmedna M, 2000. Lipase and lipoxygenase activity, functionality, and nutrient losses in rice bran during storage. Bulletin number 870, LSU AgCenter, Baton Rouge, LA 70803.
  • Meral R, Doğan İS, 2013. Grape seed as a functional food ingredient in bread-making. International Journal of Food Science ve Nutrition, 64(3): 372-379.
  • Mujahid A, Ikram UH, Musaddiq A, Abrar HG, 2005. Effect of various processing techniques and different levels of antioxidant on stability of rice bran during storage. Journal of the Science Food and Agriculture, 85: 847–852.
  • Norhaizan ME, Ng SK, Norashareena MS, Abdah MA, 2011. Antioxidant and cytotoxicity effect of rice bran phytic acid as an anticancer agent on ovarian, breast and liver cancer cell lines. Malaysian Journal of Nutrition 17 (3): 367-375.
  • Patil SS, Kar A, Mohapatra D, 2016. Stabilization of rice bran using microwave: Process optimization and storage studies. Food and Bioproducts Processing, 99: 204-211
  • Ramezanzadeh FM, Rao RM, Windhauser M, Prinyawiwatkul W, Tulley R, Marshall WE, 1999. Prevention of hydrolytic rancidity in rice bran during storage. Journal of Agricultural and Food Chemistry, 47 (8): 3050-3052.
  • Ravindran V, Ravindran G, Sivalogan S, 1994. Total and Phytate Phosphorus Contents of Various Foods and Feedstuffs of Plant Origin. Food Chemistry, 50: 133-136.
  • Re R, Pellegrini N, Proteggente A, Pannal, A, Yang M, Rice-Evans C, 1999. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolourisation Assay. Free Radical Biology and Medicine, 26: 1231-1237.
  • Rodchuajeen K, Niamnuy C, Charunuch C, Soponronnarit S, Devahastin S, 2016. Stabilization of rice bran via different moving-bed drying methods. Dryıng Technology, 34 (15): 1854–1867.
  • Schlemmer U, Frolish W, Prieto RM, Grases F, 2009. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Molecular Nutritition Food Research, 53: 330-375.
  • Şimşek E, 2009. Farklı kavurma tekniklerinin bazı yağlı tohum yağlarının fiziksel ve kimyasal özellikleri üzerine etkisi (yüksek lisans tezi, basılmamış). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
  • Thanonkaew A,Wongyai S, McClements DJ, Decker EA, 2012. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality ve antioxidant properties of cold-pressed rice bran oil (Oryza sativa L.). LWT- Food Science and Technology, 48: 231–236.
  • Wang T, Khir R, Pan Z, Yuan Q, 2017. Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating. LWT-Food Science and Technology, 78: 281-288.
  • Yılmaz N, Tuncel NB, 2011. Pirinç kepeği: komposizyonu, acılaşma sorunu, gıdalarda kullanımı ve fizyolojik etkileri. Akademik Gıda, 9: 46-52.
  • Yılmaz N, Tuncel BN, Kocabiyik H., 2014. Infrared stabilization of rice bran ve its effects on gamma-oryzanol content, tocopherols ve fatty acid composition. Journal of the Science Food and Agriculture, 94 (8): 1568–1576.
  • Yılmaz N, 2014. Pirinç Kepeğinin Kısa Dalga Infrared(kızılötesi) Enerji ile Stabilizasyonu ve Stabilize Kepeğin Gıda Ürünlerinde Değerlendirilmesi (doktora tezi, basılmamış). Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale.
  • Zhang M, Zhang RF, Zhang FX, Liu RH, 2010. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. Journal of Agriultural Food Chemistry, 58:7580-7587.
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Burcu Ertürk Bu kişi benim 0000-0002-8896-2284

Raciye Meral 0000-0001-9893-7325

Proje Numarası FYL-2018-6739
Yayımlanma Tarihi 1 Haziran 2020
Gönderilme Tarihi 30 Ekim 2019
Kabul Tarihi 1 Şubat 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 10 Sayı: 2

Kaynak Göster

APA Ertürk, B., & Meral, R. (2020). Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi. Journal of the Institute of Science and Technology, 10(2), 1030-1041. https://doi.org/10.21597/jist.640083
AMA Ertürk B, Meral R. Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. Haziran 2020;10(2):1030-1041. doi:10.21597/jist.640083
Chicago Ertürk, Burcu, ve Raciye Meral. “Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi”. Journal of the Institute of Science and Technology 10, sy. 2 (Haziran 2020): 1030-41. https://doi.org/10.21597/jist.640083.
EndNote Ertürk B, Meral R (01 Haziran 2020) Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi. Journal of the Institute of Science and Technology 10 2 1030–1041.
IEEE B. Ertürk ve R. Meral, “Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi”, Iğdır Üniv. Fen Bil Enst. Der., c. 10, sy. 2, ss. 1030–1041, 2020, doi: 10.21597/jist.640083.
ISNAD Ertürk, Burcu - Meral, Raciye. “Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi”. Journal of the Institute of Science and Technology 10/2 (Haziran 2020), 1030-1041. https://doi.org/10.21597/jist.640083.
JAMA Ertürk B, Meral R. Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. 2020;10:1030–1041.
MLA Ertürk, Burcu ve Raciye Meral. “Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi”. Journal of the Institute of Science and Technology, c. 10, sy. 2, 2020, ss. 1030-41, doi:10.21597/jist.640083.
Vancouver Ertürk B, Meral R. Stabilizasyon İşleminin Pirinç Kepeğinin Bazı Kalite Özellikleri Üzerine Etkisinin Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. 2020;10(2):1030-41.