Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient /

Development of gluten-free bread using Malaysian brown rice (Oryza sativa L.) flour as main ingredient /

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Bibliographic Details
Main Author: Aboukzail, Jehan (Author)
Format: Thesis Book
Language:English
Published: Ã2018.
Subjects:
Universiti Kebangsaan Malaysia > Dissertations.
Dissertations, Academic > Malaysia.
Gluten-free foods > Malaysia.
Brown rice > Malaysia.
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Description
Physical Description:xxviii, 265 pages : illustrations ; 30 cm.
Bibliography:References : page 244-262.

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