Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4
Steamed buns were prepared from different percentages (5%, 10%, and 15%) of three types of cross-linked (CL) starches as wheat flour substitution. The objectives of the research were to study effects of three types of CL starches at different levels (5%, 10%, and 15%) on physicochemical properties a...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2017
|
| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/77769/1/FSTM%202018%2035%20ir.pdf |