Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring

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Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying,...

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Bibliographic Details
Main Authors:	Ismail, Muhammad Heikal, Hii, Ching Lik, Routray, Winny, Woo, Meng Wai
Format:	Article
Published:	Multidisciplinary Digital Publishing Institute 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96670/

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