Investigating the effect of pre-treatment on the drying kinetics and quality traits of rice noodles
Rice noodle has long been a very common food to most East Asians. Moreover, the overwhelming trend towards gluten-free food which introduces positive health beneficial effects has currently promoted rice noodle throughout the world. In spite of that, fresh rice noodle is truly perishable and prone t...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2019
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| Online Access: | https://eprints.nottingham.ac.uk/55702/ |