Physicochemical characterisation on selected Malaysian rice varieties as affected by different grinding methods and its application in dry laksa noodle / Asmeda Rajab
In the food industry, flour or fine powder is considered as both end products and intermediate products between unit operations. Many food processes specifically involving whole rice grains frequently require size reduction, which is accomplished by dry or wet grinding methods. However, both methods...
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| Format: | Thesis |
| Language: | English |
| Published: |
2018
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| Online Access: | https://ir.uitm.edu.my/id/eprint/82538/1/82538.pdf |
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