Physicochemical and manufacturing cost elements of complementary food formulations from broken fraction of rice cultivars, soybean and sorghum malt
The broken fractions of rice cultivars improved for yield, grain quality, amylose content and tolerance to common production constraints consisting of FARO 44, FARO 52, NERICA L-34, NERICA L-19 and LOCAL RICE. The rice cultivars, Sorghum malt and soybean were processed. Evaluation of the physicochem...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2019-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | https://hrcak.srce.hr/file/334971 |