Optimization and Development of Ready to Eat Chocolate Coated Roasted Flaked Rice as Instant Breakfast Food

The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology. The levels of ingredients viz. skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken...

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Detalles Bibliográficos
Autores principales: Kumar, Shiv, Baniwal, Poonam, Nayik, Gulzar Ahmad, Prasad, Kamlesh, Khan, Khalid Ali, Ghramh, Hamed A., Kumar, Harish, Karabagias, Ioannis Konstantinos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305464/
https://www.ncbi.nlm.nih.gov/pubmed/34359528
http://dx.doi.org/10.3390/foods10071658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305464/
https://www.ncbi.nlm.nih.gov/pubmed/34359528
http://dx.doi.org/10.3390/foods10071658

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