Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan
Research characterised the physicochemical properties of different oat cultivars used in noodle processing and their effects on noodle quality and β-glucan content. The effect of oat cultivar, season and processing on noodle and β-glucan quality was investigated. This research provided an insight in...
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| Format: | Thesis |
| Language: | English |
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Curtin University
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/562 |
| _version_ | 1848743414397403136 |
|---|---|
| author | Mitra, Sabori |
| author_facet | Mitra, Sabori |
| author_sort | Mitra, Sabori |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Research characterised the physicochemical properties of different oat cultivars used in noodle processing and their effects on noodle quality and β-glucan content. The effect of oat cultivar, season and processing on noodle and β-glucan quality was investigated. This research provided an insight into the quality differences between oat cultivars, effect of season on oat cultivar quality and the oat cultivars most suitable for incorporation into oat-wheat noodles in terms of processing, sensory and nutritional properties. |
| first_indexed | 2025-11-14T05:45:11Z |
| format | Thesis |
| id | curtin-20.500.11937-562 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T05:45:11Z |
| publishDate | 2015 |
| publisher | Curtin University |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-5622017-02-20T06:42:29Z Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan Mitra, Sabori Research characterised the physicochemical properties of different oat cultivars used in noodle processing and their effects on noodle quality and β-glucan content. The effect of oat cultivar, season and processing on noodle and β-glucan quality was investigated. This research provided an insight into the quality differences between oat cultivars, effect of season on oat cultivar quality and the oat cultivars most suitable for incorporation into oat-wheat noodles in terms of processing, sensory and nutritional properties. 2015 Thesis http://hdl.handle.net/20.500.11937/562 en Curtin University fulltext |
| spellingShingle | Mitra, Sabori Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan |
| title | Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan |
| title_full | Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan |
| title_fullStr | Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan |
| title_full_unstemmed | Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan |
| title_short | Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan |
| title_sort | characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan |
| url | http://hdl.handle.net/20.500.11937/562 |