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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書目詳細資料
主要作者: Karim, Roselina
格式: Thesis
語言:English
English
出版: 1990
主題:
在線閱讀:http://psasir.upm.edu.my/id/eprint/8344/1/FSMB_1990_3_A.pdf
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