Citation
Roselina Karim
(2016)
Gluten free food product.
PC:T/MY2015/050091.
Abstract
The present invention relates to a gluten-free composition for preparation of gluten-free food product. The composition comprises of brewer's rice and hydroxylpropyl methylcellulose. The present invention also relates to a method for preparing a gluten-free food product comprises of providing a mixture; stirring the mixture to form a dough; resting the dough; extruding the dough to form extrudate; coating the extrudate with alkaline solution; and baking the extrudate to form the gluten-free food product characterized in that, adding brewer's rice flour and hydroxypropyl methylcellulose to the mixture.
Download File
Official URL or Download Paper: https://patents.google.com/patent/WO2016028145A1/e...
|
![[img]](http://psasir.upm.edu.my/style/images/fileicons/text.png)
Additional Metadata
| Item Type: | Patent |
|---|---|
| Subject: | Food Science |
| Subject: | Materials Science |
| Subject: | Chemistry |
| Application Number: | PC:T/MY2015/050091 |
| Filing Date: | 2015-08-21 |
| Divisions: | Faculty of Food Science and Technology |
| Keywords: | Gluten-free; Food product; Composition; Brewer's rice; Hydroxypropyl methylcellulose; Method; Dough; Extrusion; Alkaline solution; Baking |
| Sustainable Development Goals (SDGs): | SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, SDG 12: Responsible Consumption and Production |
| Depositing User: | Ms. Nur Aina Ahmad Mustafa |
| Date Deposited: | 02 Jul 2026 02:00 |
| Last Modified: | 02 Jul 2026 02:00 |
| URI: | http://psasir.upm.edu.my/id/eprint/126761 |
| Statistic Details: | View Download Statistic |
Actions (login required)
 |
View Item |