Textural 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 r...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2019
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/56809/ |