The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari
This study was conducted to determine the effects of P-glucan on the quality of non fried instant noodles. Four different treatments were prepared which consist of 0% P-glucan (control), 3% P-glucan, 5% P-glucan and 10% P-glucan. The samples of non fried instant noodle were tested for proximate comp...
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2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/101052/1/101052.pdf |
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my-uitm-ir.1010522024-08-22T09:55:58Z The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari 2008 Johari, Mohd Noor Effendie This study was conducted to determine the effects of P-glucan on the quality of non fried instant noodles. Four different treatments were prepared which consist of 0% P-glucan (control), 3% P-glucan, 5% P-glucan and 10% P-glucan. The samples of non fried instant noodle were tested for proximate composition, calorie content, colour, texture and sensory qualities (hedonic and quantitative descriptive test). Increasing concentration of P-glucan significantly 2008 Thesis https://ir.uitm.edu.my/id/eprint/101052/ https://ir.uitm.edu.my/id/eprint/101052/1/101052.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Md. Sikin, Adi |
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Universiti Teknologi MARA |
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UiTM Institutional Repository |
| language |
English |
| advisor |
Md. Sikin, Adi |
| description |
This study was conducted to determine the effects of P-glucan on the quality of non fried instant noodles. Four different treatments were prepared which consist of 0% P-glucan (control), 3% P-glucan, 5% P-glucan and 10% P-glucan. The samples of non fried instant noodle were tested for proximate composition, calorie content, colour, texture and sensory qualities (hedonic and quantitative descriptive test). Increasing concentration of P-glucan significantly |
| format |
Thesis |
| qualification_level |
Bachelor degree |
| author |
Johari, Mohd Noor Effendie |
| spellingShingle |
Johari, Mohd Noor Effendie The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari |
| author_facet |
Johari, Mohd Noor Effendie |
| author_sort |
Johari, Mohd Noor Effendie |
| title |
The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari |
| title_short |
The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari |
| title_full |
The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari |
| title_fullStr |
The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari |
| title_full_unstemmed |
The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari |
| title_sort |
effect of incorporation of p-glucan on the quality of non-fried instant noodles/ mohd noor effendie johari |
| granting_institution |
Universiti Teknologi MARA (UiTM) |
| granting_department |
Faculty of Applied Sciences |
| publishDate |
2008 |
| url |
https://ir.uitm.edu.my/id/eprint/101052/1/101052.pdf |
| _version_ |
1811769123941646336 |