Open AccessBiscuits: A Substitution of Wheat Flour with Purple Rice Flour
Author(s) -
Warinporn Klunklin,
Geoffrey P. Savage
Publication year - 2018
Publication title -
advances in food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2520-7105
pISSN - 2520-7091
DOI - 10.22606/afse.2018.23001
Subject(s) - food science , wheat flour , shelf life , lipid oxidation , rice flour , dietary fiber , chemistry , mathematics , antioxidant , raw material , biochemistry , organic chemistry