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

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

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