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...
Saved in:
主要作者: | Abdul Shukri, Farah Syahirah |
---|---|
格式: | Thesis |
語言: | English |
出版: |
2017
|
主題: | |
在線閱讀: | http://psasir.upm.edu.my/id/eprint/77769/1/FSTM%202018%2035%20ir.pdf |
標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
相似書籍
-
Preparation and Characterisation of Cross-Linked Sago Starch Phosphates
由: Hussin, Faridah
出版: (1998) -
Physical properties of sodium caseinate edible films and its application as coating on bread buns
由: Yap, Yuh Ming
出版: (2018) -
Production of resistant starch type III and IV and their in vivo characterisation using balb/c mice model
由: Mohd Zaman, Siti Aisyah
出版: (2015) -
Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")
由: Kyaw, Zay Ya
出版: (1998) -
Preparation and Characterization of Hydroxypropylated Sago Starch
由: Sailin @ Stalin, Malini
出版: (1998)