High‐protein rice‐soya breakfast cereal
The effect of three particle sizes and three different percentages of full‐fat soya flour was studied for development of a high‐protein rice‐soya based reakfast cereal. Proximate analysis, essential amino acid profile, percentage water‐holding capacity (WHC), crispiness and sensory evaluations were...
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| Format: | Article |
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Wiley Blackwell
1985
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116161/ |