Functional properties, antioxidant activities and storage stability of cookies from germinated brown rice and rice-potato starch composite flour
Cookies are convenient food for people of all ages. Consumers' interest for gluten free cookies is increasing recently due to awareness on gluten allergy. This study evaluated the functional properties and antioxidant activities of germinated brown rice flour (GBRF) and non-germinated brown ric...
| Автори: | , |
|---|---|
| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Universiti Putra Malaysia Press
2019
|
| Онлайн доступ: | http://psasir.upm.edu.my/id/eprint/69265/1/07%20JTAS-1593-2018.pdf |