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.

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...

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書目詳細資料
主要作者:	Fitriani, Aisyah
格式:	Final Project
語言:	Indonesia
在線閱讀:	https://digilib.itb.ac.id/gdl/view/66176
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Institut Teknologi Bandung
語言:	Indonesia

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