Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4

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Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4

Steamed buns were prepared from different percentages (5%, 10%, and 15%) of three types of cross-linked (CL) starches as wheat flour substitution. The objectives of the research were to study effects of three types of CL starches at different levels (5%, 10%, and 15%) on physicochemical properties a...

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Bibliographic Details
Main Author:	Abdul Shukri, Farah Syahirah
Format:	Thesis
Language:	English
Published:	2017
Subjects:	Starch Bread
Online Access:	http://psasir.upm.edu.my/id/eprint/77769/ http://psasir.upm.edu.my/id/eprint/77769/1/FSTM%202018%2035%20ir.pdf

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