Effect of Processing Conditions, Additives and Starch
Substitution on the Quality of Starch Noodle

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Effect of Processing Conditions, Additives and Starch Substitution on the Quality of Starch Noodle

Starch noodle is a popular noodle in Asian countries, including Malaysia. In China and Thailand, the noodle is usually made from mungbean starch but in Malaysia it is made from a mixture of 95% potato starch and 5% mungbean starch. Although uncooked potato starch noodle has similar characteristic...

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Bibliographic Details
Main Author:	Kusnandar, Feri
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Starch. Noodles.
Online Access:	http://psasir.upm.edu.my/id/eprint/8390/ http://psasir.upm.edu.my/id/eprint/8390/1/FSMB_1998_8_A.pdf

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