Characterization of rice noodles fortified with different levels of stabilized rice bran

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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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Bibliographic Details
Main Authors:	Mohamad, A., Shah, N.N.A.K., Sulaiman, A., Adzahan, N.M., Aadil, R.M.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/115981/ http://psasir.upm.edu.my/id/eprint/115981/1/115981.pdf

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