Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour
© 2008 IFRJ. The objective of this study was to develop a cheese shake biscuit formulation by reducing sugar and fat content, reducing saturated fat ingredients and partially replacing wheat flour with germinated Homnin brown rice flour (GHNF), which can be utilized in healthy biscuit products and a...
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/41781 |
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| Institution: | Mahidol University |