Properties of pre-germinated rice grain, flour and starch, and use of the flour as texture modifier in crackers
Consumers preferred white or milled rice that has lost most of its nutrients in the milling process. Therefore, an effort in enhancing the nutritional value of the rice through pre-germination which is a natural processing method was studied. The effects of pre-germination on the functional properti...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2013
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/67698/1/FSTM%202013%2035%20IR.pdf |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|