Open AccessThe use of White Rice Bran as a Substitute for Wheat Flour in the Manufacture of Various Indonesian Foods and Beverages
Author(s) -
E. R. Ummi Kalsum,
Djauhar Arifin,
Kuswhardhani
Publication year - 2019
Language(s) - English
Resource type - Conference proceedings
DOI - 10.5220/0009993201470151
Subject(s) - bran , food science , indonesian , wheat flour , white (mutation) , white rice , microbiology and biotechnology , chemistry , biology , raw material , linguistics , philosophy , biochemistry , organic chemistry , gene