Effects of Xanthan Gum on the quality and staling of kutsinta (Brown Rice Cake)
Kutsinta, or brown rice cake, is a steamed traditional Philippine rice cake prepared from wet-milled rice flour, sugar, and lye water. This study aimed to determine the effect of xanthan gum on the quality and staling behavior of kutsinta during storage for two days at refrigerated temperature. Thro...
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
| Konular: |