Effects of curry (Murraya koenigii spreng.) leaf extract on the microbial and physico-chemical qualities of yellow alkaline noodles during storage

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Effects of curry (Murraya koenigii spreng.) leaf extract on the microbial and physico-chemical qualities of yellow alkaline noodles during storage

Yellow alkaline noodles (YAN) are very susceptible to spoilage due to the high pH ,and high moisture content of the product. The present study was conducted in an attempt to improve the shelf life of YAN using natural preservatives from local leaf extracts. This study involved the isolation and iden...

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Bibliographic Details
Main Author:	Rosyid, Teza Alfindo
Format:	Thesis
Language:	English
Published:	2012
Subjects:	Curry leaf tree Noodles - Quality control Food - Quality
Online Access:	http://psasir.upm.edu.my/id/eprint/85049/ http://psasir.upm.edu.my/id/eprint/85049/1/FSTM%202012%2012%20ir.pdf

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