Effects of microwave heating on the functional properties of brown rice flour

ABSTRACT The effect of microwave heating on the functional properties of brown rice flours from varieties PSB Rc18 and NSIC Rc160 was studied. The least gelation concentration (LGC), water absorption capacity (WAC), oil absorption capacity (OAC), emulsifying capacity (EC), emulsion stability (ES), f...

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Bibliographic Details

Main Author:	Jacosalem, Gina M. (Author)
Other Authors:	Francisco, Ma. Leonora dL (adviser.)
Format:	Thesis
Language:	English
Subjects:	Rice flour > Microwave heating, Effect on.