תמונות העטיפה

Effect of yeast fermented brown rice flour substitution on nutritional, rheological and textural properties of steamed brown rice bread

The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at moderate acidity (pH 5.5) on the nutritional, rheological and textural properties of steamed brown rice bread (SBRB). Brown rice flour was substituted with 40% FBRF and its batter and steamed bread character...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
Main Authors: Syed Muhammad, Sharifah Kharidah, Ilowefah, Muna, Bakar, Jamilah, Mohd Ghazali, Hasanah
פורמט: Book Section
שפה:English
יצא לאור: Intech 2017
גישה מקוונת:http://psasir.upm.edu.my/id/eprint/63085/1/Effect%20of%20yeast%20fermented%20brown%20rice%20flour%20substitution%20on%20nutritional%2C%20rheological%20and%20textural%20properties%20of%20steamed%20brown%20rice%20bread.pdf
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אינטרנט

http://psasir.upm.edu.my/id/eprint/63085/1/Effect%20of%20yeast%20fermented%20brown%20rice%20flour%20substitution%20on%20nutritional%2C%20rheological%20and%20textural%20properties%20of%20steamed%20brown%20rice%20bread.pdf

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