Studies on the utilization of rice bran in baked and indigenous food products
BALJIT Singh
Studies on the utilization of rice bran in baked and indigenous food products - Food Science and Technology - Ludhiana PAU 1992 - 62,15l
Studies on the effect of blending of different types of rice bran on the rheological, pasting, bread making and chapati making properties were carried out. Farinograph water absorption increased with the blending of defatted rice bran. Dough development t
RICE BRAN -- FOOD
BAKED PRODUCT BAKED PRODUCTS CEREALS. RICE BRAN DOUGH RHEOLOGY. RICE BRAN -- FOOD
T 664.752 B17S
Studies on the utilization of rice bran in baked and indigenous food products - Food Science and Technology - Ludhiana PAU 1992 - 62,15l
Studies on the effect of blending of different types of rice bran on the rheological, pasting, bread making and chapati making properties were carried out. Farinograph water absorption increased with the blending of defatted rice bran. Dough development t
RICE BRAN -- FOOD
BAKED PRODUCT BAKED PRODUCTS CEREALS. RICE BRAN DOUGH RHEOLOGY. RICE BRAN -- FOOD
T 664.752 B17S