Evaluation of commercially available rice bran for utilization in different food products

By:

DHILLON, Sarbjit Singh

Material type: Text

TextPublication details: Ludhiana PAU 1993Edition: Food Science and TechnologyDescription: 69, 6LSubject(s):

DDC classification:

T 664.725 D38E

Summary: Blending of either of full fat and defatted rice bran with wheat flour caused decrease in bread volume Cookies spread progressively decreased with the blending of defatted rice bran whereas full fat rice bran resulted in increase in cookie spread Muffin v

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 D38E (Browse shelf(Opens below))	Not for loan		188516
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 D38E (Browse shelf(Opens below))	Not for loan		188517

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Previous	T 664.725 D18D Development of tortilla and corn chips from Indian maize	T 664.725 D35D Development of extruded product from brown rice	T 664.725 D35D Development of extruded product from brown rice	T 664.725 D38E Evaluation of commercially available rice bran for utilization in different food products	T 664.725 D38E Evaluation of commercially available rice bran for utilization in different food products	T664.725 G11D Development of maize and chickpea based extruded snacks	T664.725 G11D Development of maize and chickpea based extruded snacks	Next

Blending of either of full fat and defatted rice bran with wheat flour caused decrease in bread volume Cookies spread progressively decreased with the blending of defatted rice bran whereas full fat rice bran resulted in increase in cookie spread Muffin v

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