Textual Properties Of Glutinous Rice Flour Gels And Dodol As Influenced By High Diastase Honey

Dodol is a chewy, starchy and sweet confection commonly served during festivals in Malaysia. Texture deterioration of dodol is often associated to the hardening process caused by retrogradation of starch. Present study aimed to investigate the feasibility of using high diastase raw bee honey to redu...

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Bibliographic Details
Main Author:	Eng Keng, Seow
Format:	Thesis
Language:	English
Published:	2019
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/56028/
Abstract	Abstract here

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