Effect of cooking methods and cooking oils on color, texture and antioxidative properties of brown rice
Brown rice consumption is in continuing trends due to its health-promoting features. Effects of cooking on physical and antioxidative properties of brown rice were investigated by applying three different cooking methods involving steaming (40 mins) and/or frying (1 min) with/without palm and coconu...
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| Format: | Final Year Project / Dissertation / Thesis |
| Published: |
2023
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| Online Access: | http://eprints.utar.edu.my/5609/1/fyp_FD_2023_CJL.pdf http://eprints.utar.edu.my/5609/ |
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