Effect of rice (Oryza sativa) bran substitution on the nutritive value of pastel buns.
The study focused on the effect of rice bran substitution on the nutritive value of pastel buns. Four formulations F1, F2, F3, and F4 with varying percentages of rice bran substituted to flour at 5%, 7.5%, 10%, and 12.5%, respectively, were subjected to Rank Test for Preference to determine the most...
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| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
2016.
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