Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties

• Main Authors: Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Nor Qhairul Izzreen Mohd Noor, Faridah Yahya, Hasmadi Mamat
• Format: Article
• Language: English; English
• Published: Multidisciplinary Digital Publishing Institute (MDPI) 2022
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/34565/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/34565/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/34565/; https://www.mdpi.com/2076-3417/12/18/9064/htm; https://doi.org/10.3390/app12189064
• Institution: Universiti Malaysia Sabah

Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This research examined the nutritional and physicochemical properties of Bario rice flour variations. Four Bario varieti...