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...

書誌詳細
第一著者:	Muhammad, Lubowa
フォーマット:	学位論文
言語:	英語
出版事項:	2020
主題:	RS1-441 Pharmacy and materia medica
オンライン･アクセス:	http://eprints.usm.my/52287/

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