The study of the physico-chemical properties of canned rice pudding / Sabturina Talip

• Main Author: Talip, Sabturina
• Format: Thesis
• Language: English
• Published: 2008
• Subjects: Nutrition
• Online Access: https://ir.uitm.edu.my/id/eprint/104705/1/104705.pdf; https://ir.uitm.edu.my/id/eprint/104705/

The physico-chemical properties of canned rice pudding made from three different types of rice which are white rice, brown rice and basmati rice were ascertained. The effects of those three types of rice to production of canned rice pudding were determined. The nutritional content of canned rice pudding was not fully affected by types of rice used. The other ingredients also had a responsibility to the nutrient content. The physical characteristic was significantly influenced by types of rice used.