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EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

  • El-Gammal R
  • El kewawy H
Journal of Food and Dairy Sciences (2014) 5(11) 813-825
DOI: 10.21608/jfds.2014.53231
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Abstract

… rice bran has been limited primarily because of the rapid onset of rancidity . Stabilized rice bran … Rice bran was stabilized using microwave oven at 550 W output power for 3 min. at 120 …

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El-Gammal, R., & El kewawy, H. (2014). EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD. Journal of Food and Dairy Sciences, 5(11), 813–825. https://doi.org/10.21608/jfds.2014.53231

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