Effect of fat-replacement through rice milling by-products on the rheological and baking behaviour of dough
Seema Ashraf1, Syed Muhammad Ghufran Saeed1*, Syed Asad Sayeed1, Rashida Ali1,2, Hasan Saeed1and Mubarak Ahmed3
1Department of Food Science and Technology, University of Karachi, Karachi, 75270, Pakistan.
2Division of Food Research, HEJ Research Institute of Chemistry, University of Karachi, Karachi, 75270, Pakistan.
3Grain Quality Testing Laboratory, Pakistan Agricultural Research Council, Pakistan.
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