Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4
Steamed buns were prepared from different percentages (5%, 10%, and 15%) of three types of cross-linked (CL) starches as wheat flour substitution. The objectives of the research were to study effects of three types of CL starches at different levels (5%, 10%, and 15%) on physicochemical properties a...
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| Format: | Thesis |
| Language: | English |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/77769/1/FSTM%202018%2035%20ir.pdf |
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