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...
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| 格式: | Thesis |
| 语言: | English English |
| 出版: |
1998
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/8390/1/FSMB_1998_8_A.pdf |
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