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...

書目詳細資料
主要作者:	Muhammad, Lubowa
格式:	Thesis
語言:	英语
出版:	2020
主題:	RS1-441 Pharmacy and materia medica
在線閱讀:	http://eprints.usm.my/52287/

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