Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined
Hydroccolloids

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Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids

Noodles are the main processed food product made from rice flour. However, fresh rice noodles have a weak structure, are generally fragile, sticky and easily collapse in overall structure upon high handling/temperature processing. They become soft, soggy and crumble into smaller pieces. This is a ma...

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Bibliographic Details
Main Author:	Muhammad, Lubowa
Format:	Thesis
Language:	English
Published:	2020
Subjects:	RS1-441 Pharmacy and materia medica
Online Access:	http://eprints.usm.my/52287/ http://eprints.usm.my/52287/1/LUBOWA%20MUHAMMAD%20-%20TESIS.pdf%20cut.pdf

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