Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White

Defatted rice bran (DRB) can be produced by extracting its fat fraction which then can increase the shelf life and functional properties of the rice bran. This work aimed to evaluate the foaming property of DRB in comparison with egg white (EW) in eggless cake system. In preliminary study, rice bran...

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Bibliographic Details
Main Author: Ahmad, A’inul Mardhiah
Format: Monograph
Language:English
Published: Universiti Sains Malaysia 2020
Subjects:
Online Access:http://eprints.usm.my/47041/1/AINUL%20MARDHIAH%20AHMAD.pdf
http://eprints.usm.my/47041/
http://ethesis.usm.my:8080/jspui/
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