Physicochemical and rheological properties of palm-milk cheese analog using starches from different Malaysian rice cultivars

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Physicochemical and rheological properties of palm-milk cheese analog using starches from different Malaysian rice cultivars

The development of new rice varieties in Malaysia (NMR and Putra 2) has presented the need to characterize their techno-functional properties in food production. Starch, a main component of rice, has been applied in developing plant-based cheese analogs to mimic the textural characteristics of conve...

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Bibliographic Details
Main Authors:	Joh, Xin Yee, Mohsin, Aliah Zannierah, Marzlan, Anis Asyila, Meor Hussin, Anis Shobirin, Shukri, Radhiah, Berahim, Zulkarami, Abd Rahim, Muhamad Hafiz, Sukor, Rashidah
Format:	Article
Language:	English
Published:	Hibiscus Publisher Enterprise 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/121215/ http://psasir.upm.edu.my/id/eprint/121215/1/121215.pdf

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