Use of riceberry bran to reduce oil absorption in puffed cracker
A novel ingredient, riceberry bran (RB), was studied for its high fibre content in order to evaluate its potential to reduce oil content in puffed crackers. The objective of the present work was to study the effect of different ratios of tapioca starch (TS) and RB on the physical and chemical qualit...
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| Format: | Journal Contribution |
| Idioma: | English |
| Publicat: |
2021
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| Matèries: | |
| Accés en línia: | http://agris.upm.edu.my:8080/dspace/handle/0/19389 |
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