Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids
Noodles are the main processed food product made from rice flour. However, fresh rice noodles have a weak structure, are generally fragile, sticky and easily collapse in overall structure upon high handling/temperature processing. They become soft, soggy and crumble into smaller pieces. This is a ma...
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| Fformat: | Traethawd Ymchwil |
| Iaith: | English |
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2020
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| Mynediad Ar-lein: | http://eprints.usm.my/52287/1/LUBOWA%20MUHAMMAD%20-%20TESIS.pdf%20cut.pdf |