Thuan An Huynh

VALORIZATION OF RED RICE WINE LEES AS A PARTIAL WHEAT FLOUR SUBSTITUTE IN SANDWICH BREAD: EFFECTS ON NUTRITIONAL QUALITY AND BIOACTIVE COMPOUNDS

Red rice wine lees (RRWL) were obtained following alcoholic fermentation. The lees were totally de-alcoholicized and dried to preserve the nutrients and beneficial components that remained in them. The RRWL powder was then used as a partial replacement for wheat flour (5, 10, 15, 20%, and control sample) in sandwich br...