Investigating the effect of pre-treatment on the drying kinetics and quality traits of rice noodles

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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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Bibliographic Details
Main Author:	Ismail, Muhammad Heikal
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2019
Online Access:	https://eprints.nottingham.ac.uk/55702/

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