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

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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...

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:	Nutrition & Dietetics
オンライン･アクセス:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001381166200008

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