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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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2020
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| 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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