EFFECT OF VARIATIONS IN DRYING AND COOKING METHODS ON BIOACTIVE COMPOUND CONTENT, PHYSICOCHEMICAL PROPERTIES, AND SENSORY PROPERTIES OF CIANJUR BLACK RICE (ORYZA SATIVA L. INDICA)
Black rice is a type of pigmented rice that has beneficial bioactive compounds such as anthocyanins and has the potential as a source of functional food. In order for black rice to be consumed, it will go through post-harvest activities, one of which is the drying process of grain which is then furt...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/66179 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |