Fig. 1. Preparation procedures of muffin added with Rice yeast Rice and white rice
Table 1. Formulas for muffin added with Red yeast rice and white rice
Table 2. Proximate composition of muffin added with Red yeast rice and white rice
Table 3. Hunter's color values of muffin added with Red yeast rice and white rice
Table 4. pH of muffin added with Red yeast rice and white rice
Table 5. Weight and baking loss rate of muffin added with Red yeast rice and white rice
Table 6. Volume and specific volume of muffin added with Red yeast rice and white rice
Table 7. Upper width and height of muffin added with Red yeast rice and white rice
Table 8. Texture propetries of muffin added with Red yeast rice and white rice
Table 9. DPPH radical scavenging effect of muffin added with Red yeast rice and white rice
Table 10. ABTS radical scavenging activity of muffin added with Red yeast rice and white rice
Table 11. Total phenol content of muffin added with Red yeast rice and white rice
Table 12. Monacolin-K concentration of muffin added with Red yeast rice and white rice
Table 13. Sensory evaluation of muffin added with Red yeast rice and white rice
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