Physicochemical and Functional Properties of Bario Rice Varieties as Potential Gluten-Free Food Ingredients

This study aimed to analyse the proximate composition, physical characteristics, and functional attributes of flour of four selected varieties of Bario rice (Oryza sativa L. Opaceae.): Bario Adan, Bario Padan, Bario Hitam, and Bario Kulit Merah. The rice flour was prepared using a semi-wet grinding...

詳細記述

書誌詳細
出版年:JURNAL GIZI DAN PANGAN
主要な著者: Azlie, Noorul Athiera Mohd; Jailani, Fadhilah; Yusoff, Anida; Othman, Azizah
フォーマット: 論文
言語:English
出版事項: BOGOR AGRICULTURAL UNIV, DEPT COMMUNITY NUTRITION, FAC HUMAN ECOLOGY 2024
主題:
オンライン・アクセス:https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001381166200008