**Author details**

Noorazwani Zainol1 \*, Harisun Yaakob1 , Nurul Elia Aqila Abu Rahim2 , Nor Hasmaliana Abdul Manas1,2, Norsuhada Abdul Karim2 and Dayang Norulfairuz Abang Zaidel1,2

1 Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Malaysia

2 Food and Biomaterial Engineering Research Group, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru, Malaysia

\*Address all correspondence to: azwani@ibd.utm.my

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Rheological Stability, Enzyme Activity, and Incorporation of Pseudocereal Powder… DOI: http://dx.doi.org/10.5772/intechopen.101890*
