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A soluble fibre gel produced from rice bran and barley flour as a fat replacer in Asian foods.

Journal Title:
International journal of food science & technology.
Journal Volume/Issue:
2004 Jan., v. 39, no. 1
Main Author:
Inglett, G.E.
Other Authors:
Carriere, C.J., Maneepun, S., and Tungtrakul, P.
Format:
Article
Language:
Afrikaans
Subjects:
traditional foods
ingredients
coconut products
coconut oil
butter
low fat foods
fat replacers
rice bran
barley products
soluble fiber
gels
rheological properties
viscoelasticity
storage modulus
proximate composition
saturated fatty acids
microstructure
scanning electron microscopy
sensory evaluation
color
appearance (quality)
off odors
taste
texture
shear strength
food acceptability
nutritive value
View in NAL's Catalog:
IND43623352