Incorporation Of Enzymatically Treated Stabilised Rice Bran In Butter Cookies: A Study On Physical, Textural And Rheological Properties
The trend of people eating healthy food is increasing and they are looking for food that can be modified according to their nutrition needed. Enzymatically treated stabilised rice bran (ESRB) is a potential functional ingredients in baking product as it will provide better functional and nutritional...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Online Access: | http://eprints.usm.my/51503/1/SOON%20YONG%20QI.pdf http://eprints.usm.my/51503/ |
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