Application of Sago Starch in Instant Noodles
A study was conducted to investigate the effects of utilizing sago starch in the preparation of instant noodles. The first aspect of the study was to observe the effects of partial substitution of native sago starch on the amylograph profiles of the composite flours and the textural quality of th...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English English |
| 出版: |
2001
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/8450/1/FSMB_2001_24_IR.pdf |
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