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Nutritional Value and Physicochemical Properties of White Bread Incorporated with Hevea brasiliensis (Rubber Seed) Flour

This study was conducted to determine the nutritional value and physicochemical properties of white bread incorporated with rubber seed (Hevea brasiliensis) flour (RSF). Rubber seeds were dehulled, oven dried, ground and sieved to produce RSF. The formulation of the bread included two controls, na...

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書誌詳細
主要な著者:	Noroul Asyikeen, Zulkifli, Ho, Lee Hoon, Hanum Suraya, Mohd Zubir
フォーマット:	論文
言語:	English
出版事項:	2018
主題:	Q Science (General) S Agriculture (General)
オンライン･アクセス:	http://eprints.unisza.edu.my/6167/1/FH02-FBIM-18-18398.pdf http://eprints.unisza.edu.my/6167/
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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