Caricamento...
Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food
The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology. The levels of ingredients viz. skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken...
Salvato in:
| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8305464/ https://ncbi.nlm.nih.gov/pubmed/34359528 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071658 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|