Development of extruded gluten free hard pretzel from brewer's rice
Rice (Oryza sativa) is a staple food for nearly one-half of the world population. Its production and consumption is mainly concentrated in Asian countries by approximately 95% of the world’s rice production. This amount of rice contributes to 40-80% of the Asian daily diet calories. The total world...
Main Author: | Paykary, Maryam |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2014
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/51802/1/FSTM%202014%205RR.pdf |
Similar Items
-
Biotransformation of gluten-free composite flour mediated by lactic acid bacteria via solid-state fermentation process conducted under different moisture contents
by: Koyum, Kareem Adebayo
Published: (2022) -
Factors Affecting Gluten Production And Its Rheological Characterizations
by: Abang Zaidel, Dayang Norulfairuz
Published: (2007) -
Optimization of leavening agents in extruded gluten-free brewer's rice hard pretzel using response surface methodology
by: Paykary, Maryam, et al.
Published: (2016) -
Production risk and technical inefficiency of paddy farms in MADA granary area, Malaysia
by: Yahaya, Kaka
Published: (2016) -
Effects of priming and storage on seed quality of Adan rice
by: Samuel, Henrita
Published: (2020)