TY  - BOOK
AU  - BALJIT Singh
TI  - Studies on the utilization of rice bran in baked and indigenous food products
U1  - T 664.752 B17S 
PY  - 1992///
CY  - Ludhiana
PB  - PAU
KW  - RICE BRAN -- FOOD
KW  - BAKED PRODUCT
KW  - BAKED PRODUCTS
KW  - CEREALS. RICE BRAN
KW  - DOUGH
KW  - RHEOLOGY
N2  - 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
ER  -