Nutrtional Quality of Fermented Spray Dried Medida Formulated From Malted Brown Rice with Bifidobacterium Longum BB 536
The processing technique of medida, the traditional Sudanese porridge was modified to improve the nutritional quality. The paddy rice was steeped and malted at 30 ˚C. Medida was formulated using 225 g brown rice flour of two days malted paddy with added skim milk at 2.25 %, 4.5% and 10% levels (W/V)...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2004
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| オンライン･アクセス: | http://ethesis.upm.edu.my/id/eprint/2439/1/FSTM_2004_2_F.pdf |
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