Physical and functional properties of NSIC Rc160 (Tubigan 14) brown rice flour
The physical (color, bulk density, water absorption index, and water solubility index) and functional properties (water absorption capacity, oil absorption capacity, emulsifying capacity, emulsion stability, least gelation concentration, foaming capacity, and pasting properties) of NSIC Rc160 brown...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
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