Characterization of rice noodles fortified with different levels of stabilized rice bran
The study aimed to evaluate the effects of stabilized rice bran (SRB) on the functional, physicochemical, nutritional, and sensory characteristics of rice noodles. This study assessed the influence of SRB on the cooking quality and functional and nutritional properties of rice noodles. A total of fi...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115981/1/115981.pdf http://psasir.upm.edu.my/id/eprint/115981/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_3__fr-nbs-2_mohamad.pdf |
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