Incorporation Of Enzymatically Treated Stabilised Rice Bran In
Butter Cookies:
A Study On Physical, Textural And Rheological Properties

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Incorporation Of Enzymatically Treated Stabilised Rice Bran In Butter Cookies: A Study On Physical, Textural And Rheological Properties

The trend of people eating healthy food is increasing and they are looking for food that can be modified according to their nutrition needed. Enzymatically treated stabilised rice bran (ESRB) is a potential functional ingredients in baking product as it will provide better functional and nutritional...

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Bibliographic Details
Main Author:	Soon, Yong Qi
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2021
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/51503/ http://eprints.usm.my/51503/1/SOON%20YONG%20QI.pdf

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