EFFECT OF HEAT ON PHYSICO-CHEMICAL AND THERMO-OXIDATIVE STABILITY OF REPEATEDLY HEATED RICE BRAN OIL (RBO). International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 2, p. 49–60, 2016. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/395. Acesso em: 14 aug. 2026.