Effect of using red rice fermented by Monascus ruber AUMC 4066 as replacement of wheat flour in sponge cake.

Faculty of Agriculture

Assiut University

Effect of using red rice fermented by Monascus ruber AUMC 4066 as replacement of wheat flour in sponge cake.

Research Authors
Soumia M. Darwish
Research Abstract

NULL

Research Department
Department of Food Science and Technology
Research Journal
World Journal of Dairy & Food Sciences.
Research Member
Soumia Mohamed Ibrahim Darwish
Research Publisher
NULL
Research Rank
1
Research Vol
NULL
Research Website
NULL
Research Year
2017
Research Pages
NULL