The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
Fresh rice noodles have short shelf life of not more than 3 days due to microbial risk and starch retrogradation. In this study, the preservation of fresh rice noodles using glucono-delta lactone (GDL) as dipping bath acidulant and in-pack pasteurization was elucidated. It was hypothesized that when...
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| Format: | Thèse |
| Langue: | anglais |
| Publié: |
2020
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| Accès en ligne: | http://eprints.usm.my/52602/ |
| Abstract | Abstract here |