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...
| Publicat a: | Journal of the Philippine Association for Technology in Home Economics in State Colleges and Universities, Inc. Vol. 1, no. 1 (Apr. 2000), 15-19 |
|---|---|
| Autor principal: | |
| Format: | Article |
| Idioma: | English |
| Publicat: |
2000
|
| Matèries: |