Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle

Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle

Bibliographic Details
Main Authors: Syed Muhammad, Sharifah Kharidah, Kusnandar, Feri, Mat Hashim, Dzulkifly, Abdul Rahman, Russly
Format: Monograph
Language:English
Published: The Research Unit, Universiti Putra Malaysia 1999
Online Access:http://psasir.upm.edu.my/id/eprint/20189/
http://psasir.upm.edu.my/id/eprint/20189/1/Effect%20of%20substitution%20with%20native%20%20and%20phosphorylated%20tapioca%20or%20sago%20starch%20on%20the%20quality%20of%20glass%20noodle.pdf

Internet

http://psasir.upm.edu.my/id/eprint/20189/
http://psasir.upm.edu.my/id/eprint/20189/1/Effect%20of%20substitution%20with%20native%20%20and%20phosphorylated%20tapioca%20or%20sago%20starch%20on%20the%20quality%20of%20glass%20noodle.pdf

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