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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| 主要な著者: | , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
2018
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| 主題: | |
| 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/ |
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