Microwave-assisted treatment for the improvement of rice flour properties and rice flour bread quality
Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose conte...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
John Wiley and Sons Inc
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114233/ https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.17505 |
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