Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification
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DOI: 10.1016/j.lwt.2019.108876
Abstract: Abstract Protein-enriched brown rice flours were developed by fortification of defatted Bombay locust powder (BL) at different levels (10, 20, 30%). The physicochemical characteristics of the mixed flours were then investigated. The application of resulting… read more here.
Keywords: protein; enriched brown; protein enriched; brown rice ... See more keywords