The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production

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The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production

The study is aimed to study the feasibility of RBO and RBOF as shortening replacer in bread production. In the first phase of this study, the chemical, textural, and thermal properties of CS, RBO, and RBOF were studied and compared. In the second phase study, the rheological, textural, and microstru...

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Bibliographic Details
Main Author:	Eng, Hui Yi
Format:	Thesis
Language:	English
Published:	2023
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/60374/ http://eprints.usm.my/60374/1/Pages%20from%20ENG%20HUI%20YI%20-%20TESIS.pdf

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