Development of microwave-stabilized rice bran application in emulsified products
This study aimed to use microwave stabilized rice bran (SRB) as an ingredient in pasteurized emulsion-based meat batter using the formulation of the Bureau of Animal Industry (BAI) at 2.5% and 5% levels of incorporation. The functional properties of the SRB, including: bulk density (BD); water holdi...
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| Formato: | Thesis |
| Idioma: | English |
| Publicado em: |
Quezon City
UP College of Home Economics
2012.
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| Acesso em linha: | Also available in |