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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Détails bibliographiques
Auteur principal: Muhammad, Lubowa
Format: Thèse
Langue:anglais
Publié: 2020
Sujets:
Accès en ligne:http://eprints.usm.my/52287/

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