Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Anis Shobirin Meor Husin"'
Autor:
Wan Zunairah Wan-Ibadullah, Aw Ying Hong, M. A. R. Nor-Khaizura, Nor Afizah Mustapha, Z. A. Nur Hanani, Mohammad Rashedi Ismail-Fitry, Anis Shobirin Meor Husin
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 0 (2021)
Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties
Externí odkaz:
https://doaj.org/article/7a2bda3bb30e478bb06670468a140afe
Autor:
M. A. R. Nor-Khaizura, Nor Afizah Mustapha, Z.A. Nur Hanani, M R Ismail-Fitry, Wan Zunairah Wan-Ibadullah, Anis Shobirin Meor Husin, Aw Ying Hong
Publikováno v:
International Journal of Food Studies, Vol 10, Iss 0 (2021)
Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c59c44b09f1e7d7e4dc0529ebd9bb15f
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/617
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/617