Physicochemical properties, cooking parameters, sensory characteristics, and acceptability of rice-like grains from corn [Zea mays L.]
Rice-like grains are a potential substitute to rice as a quality protein source without sacrificing carbohydrate and fat content. In this study, 11 different combinations of rice-like grains were produced from IPB Var 6 (a non-waxy white corn) and Lagkitan (a waxy white corn). Physicochemical proper...
| 出版年: | Journal of Human Ecology Vol. 7, no. 1 (Jan. 2018 - Dec. 2018), 50-60 |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
2018
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