Effect of Processing Conditions, Additives and Starch Substitution on the Quality of Starch Noodle
Starch noodle is a popular noodle in Asian countries, including Malaysia. In China and Thailand, the noodle is usually made from mungbean starch but in Malaysia it is made from a mixture of 95% potato starch and 5% mungbean starch. Although uncooked potato starch noodle has similar characteristic...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English English |
| Published: |
1998
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8390/1/FSMB_1998_8_A.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|