Comparative study on the textural and sensory properties of sourdough bread incorporated with red, brown, and black rice flours
DOI:
https://doi.org/10.35891/09hffs13Keywords:
Colored rice flour, Crumb texture, Functional bread, Hedonic test, Sourdough fermentationAbstract
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Copyright (c) 2026 Monika Rahardjo
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