Evaluation of the functional properties of IR64 rice flour
IR64 rice flour was evaluated for its functional properties to assess its usefulness in food systems. Proximate analysis was done to characterize the flour in terms of its chemical constituents. IR64 rice flour had 84% moisture, 2.3% total sugars, and 7.2% protein, all of which are low compared to t...
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| Materialtyp: | Lärdomsprov |
| Språk: | English |
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1999.
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