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The Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production

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dc.contributor.authorEng Hui Yi
dc.date.accessioned2024-04-15T02:32:38Z
dc.date.available2024-04-15T02:32:38Z
dc.date.issued2023-04
dc.description.abstractThe study is aimed to study the feasibility of RBO and RBOF as shortening replacer in bread production. In the first phase of this study, the chemical, textural, and thermal properties of CS, RBO, and RBOF were studied and compared. In the second phase study, the rheological, textural, and microstructural properties were determined among dough DS, DO and DF respectivel.
dc.identifier.urihttps://erepo.usm.my/handle/123456789/18894
dc.subjectEffect Of Rice Bran Oil And Its Oil Fraction
dc.subjectShortening Substitute In Bread Production
dc.titleThe Effect Of Rice Bran Oil And Its Oil Fraction As Shortening Substitute In Bread Production
dc.typeResource Types::text::thesis::master thesis
dspace.entity.typePublication
oairecerif.author.affiliationUniversiti Sains Malaysia
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