The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles

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The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles

Fresh rice noodles have short shelf life of not more than 3 days due to microbial risk and starch retrogradation. In this study, the preservation of fresh rice noodles using glucono-delta lactone (GDL) as dipping bath acidulant and in-pack pasteurization was elucidated. It was hypothesized that when...

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Bibliographic Details
Main Author:	Low, Yan Kitt
Format:	Thesis
Language:	English
Published:	2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/52602/ http://eprints.usm.my/52602/1/Pages%20from%20LOW%20YAN%20KITT%20-%20TESIS.pdf

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