Texture Studies on Chinese Wet Noodles (Hokkien - Style Noodles)
This study reports the textural evaluation of Chinese wet noodles made from Australian Standard White (ASW) flour, using the Instron Universal Food Tester (Model 1140). Procedures for conducting the instrumental test were set up in the preliminary part of the study. Maximum cutting stress (MCS),...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English English |
| Published: |
1990
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8344/1/FSMB_1990_3_A.pdf |
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