Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth
Yellow alkaline noodles (YAN) with low-salt content pose low textural and mechanical properties. Consequently, they collapse easily in overall structure upon cooking, i.e. become soft, soggy, and crumble into smaller pieces. In addition to this major setback, low salt content in YAN impairs the tast...
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| Format: | Thesis |
| Language: | English |
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2022
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| Online Access: | http://eprints.usm.my/59342/1/24%20Pages%20from%20YEOH%20SHIN%20YONG%20-%20TESIS.pdf |