Effects Of Glucono-delta Lactone (Gdl) Dipping And In-pack Pasteurization Treatment On Rice Starch Noodles Properties Upon Storage
Fresh laksa noodles have a short shelf life (2-3 days) due to short chain molecules of rice starch that easily retrograde. Glucono-delta lactone (GDL) is a weak acid that dissolves readily in water. Previous research found that GDL dipping followed by in pack pasteurization treatment was able to ret...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Online Access: | http://eprints.usm.my/52129/1/NURUL%20ATHIRAH%20BINTI%20SHAMSUDINeprints.pdf |