The rice bran was subjected to different heat treatments as
described below. For dry-heating (DH), a portion of rice bran
(500 g)was transferred into shallowpans and spread uniformly in a
layer of about 0.5 cm thickness. The pans were then placed in a
preheated oven at 80 or 100 C for 1 h (Sharma et al., 2004).