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...
| الحاوية / القاعدة: | JURNAL GIZI DAN PANGAN |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
BOGOR AGRICULTURAL UNIV, DEPT COMMUNITY NUTRITION, FAC HUMAN ECOLOGY
2024
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001381166200008 |