Development of rice food products with long shelf-life effects of soaking time and rice variety on the quality of rice cookies
The study was conducted to develop a rice food product which has long shelf-life and can be produced easily by small scale entrepreneurs such as groups housewives and out-of-school youth. The said product is intended to increase the value of rice having multi-food products such as cookies made from...
| Опубликовано в:: | Journal of the Philippine Association for Technology in Home Economics in State Colleges and Universities, Inc. Vol. 1, no. 1 (Apr. 2000), 15-19 |
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| Главный автор: | |
| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
2000
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