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...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/52287/ |