Evaluation of the Nutritional, Antioxidant and Physiochemical Properties of Rice Flour Fortified with the Nigeria Native "IGBEMO" Rice Bran Flour
Babatunde Olaoluwa Aluko, Olufemi Olugbenga Awolu & Sekinat Olayemi Bamidele · Asian Food Science Journal · 2024
The study evaluate the physicochemical, functional and nutritional properties of rice flour fortified with Nigeria native rice bran flour. Response surface methodology was used and a total of thirteen runs was generated. The four best runs were selected from the thirteen based on...
Open access
Research Article
10.9734/afsj/2024/v23i1692