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Effect of Yeast Fermented Brown Rice Flour Substitution on Nutritional, Rheological and Textural Properties of Steamed Brown Rice Bread

By Muna Ilowefah, Jamilah Bakar, Hasanah Mohd Ghazali and Kharidah Muhammad

Submitted: May 6th 2016Reviewed: November 14th 2016Published: March 22nd 2017

DOI: 10.5772/66880

Downloaded: 507

© 2017 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Muna Ilowefah, Jamilah Bakar, Hasanah Mohd Ghazali and Kharidah Muhammad (March 22nd 2017). Effect of Yeast Fermented Brown Rice Flour Substitution on Nutritional, Rheological and Textural Properties of Steamed Brown Rice Bread, Rice Amanullah and Shah Fahad, IntechOpen, DOI: 10.5772/66880. Available from:

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