EFFECT OF PACKAGING METHODS VARIATIONS OF CIANJUR BLACK RICE (ORYZA SATIVA L. INDICA) ON CHANGES IN BIOACTIVE COMPOUNDS AND SENSORY PROPERTIES DURING STORAGE AND COOKING.
Black rice is a functional food that has high bioactive compounds, contains antioxidants, high nutritional content, and other health benefits, and the physical properties of black rice are also considered to be better. However, the postharvest and processing of black rice can cause a decrease in...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | Final Project |
| اللغة: | Indonesia |
| الوصول للمادة أونلاين: | https://digilib.itb.ac.id/gdl/view/66176 |
| الوسوم: |
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| المؤسسة: | Institut Teknologi Bandung |
| اللغة: | Indonesia |