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: | |
|---|---|
| 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!
|