Utilisation Of Matured Green Banana (Musa Paradisiaca var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles.
Kajian ini bertujuan untuk mempertingkatkan kandungan gentian dietari dan memperbaiki nilai nutrisi untuk mi kuning beralkali (YAN). Dalam kajian ini, tepung pisang (BF) diproses daripada pisang awak hijau matang (Musa paradisiacal var. Awak) dan oat β-glucan telah ditambah ke dalam YAN sebagai sumb...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2007
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/8329/1/UTILISATION_OF_MATURED_GREEN_BANANA_%28Musa_Paradisiaca_var._Awak%29_FLOUR_AND_OAT_BETA_GLUCAN_AS_FIBRE_INGREDIENTS_IN_NOODLES.pdf |
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my-usm-ep.83292017-04-17T06:53:09Z Utilisation Of Matured Green Banana (Musa Paradisiaca var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles. 2007-07 Chong, Li Choo TP368-456 Food processing and manufacture Kajian ini bertujuan untuk mempertingkatkan kandungan gentian dietari dan memperbaiki nilai nutrisi untuk mi kuning beralkali (YAN). Dalam kajian ini, tepung pisang (BF) diproses daripada pisang awak hijau matang (Musa paradisiacal var. Awak) dan oat β-glucan telah ditambah ke dalam YAN sebagai sumber gentian. The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat β- glucan were incorporated as sources of fibre in YAN. 2007-07 Thesis http://eprints.usm.my/8329/ http://eprints.usm.my/8329/1/UTILISATION_OF_MATURED_GREEN_BANANA_%28Musa_Paradisiaca_var._Awak%29_FLOUR_AND_OAT_BETA_GLUCAN_AS_FIBRE_INGREDIENTS_IN_NOODLES.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri |
| institution |
Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
TP368-456 Food processing and manufacture |
| spellingShingle |
TP368-456 Food processing and manufacture Chong, Li Choo Utilisation Of Matured Green Banana (Musa Paradisiaca var. Awak) Flour And Oat Beta Glucan As Fibre Ingredients In Noodles. |
| description |
Kajian ini bertujuan untuk mempertingkatkan kandungan gentian dietari dan memperbaiki nilai nutrisi untuk mi kuning beralkali (YAN). Dalam kajian ini, tepung pisang (BF) diproses daripada pisang awak hijau matang (Musa paradisiacal var. Awak) dan oat β-glucan telah ditambah ke dalam YAN sebagai sumber gentian.
The purpose of this study was to increase the dietary fibre content and enhance the nutritional values of yellow alkaline noodle (YAN). In this study, banana flour (BF) from mature green banana (Musa paradisiacal var. Awak) and oat β- glucan were incorporated as sources of fibre in YAN.
|
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Chong, Li Choo |
| author_facet |
Chong, Li Choo |
| author_sort |
Chong, Li Choo |
| title |
Utilisation Of Matured Green Banana (Musa Paradisiaca var.
Awak) Flour And Oat Beta Glucan As Fibre Ingredients In
Noodles.
|
| title_short |
Utilisation Of Matured Green Banana (Musa Paradisiaca var.
Awak) Flour And Oat Beta Glucan As Fibre Ingredients In
Noodles.
|
| title_full |
Utilisation Of Matured Green Banana (Musa Paradisiaca var.
Awak) Flour And Oat Beta Glucan As Fibre Ingredients In
Noodles.
|
| title_fullStr |
Utilisation Of Matured Green Banana (Musa Paradisiaca var.
Awak) Flour And Oat Beta Glucan As Fibre Ingredients In
Noodles.
|
| title_full_unstemmed |
Utilisation Of Matured Green Banana (Musa Paradisiaca var.
Awak) Flour And Oat Beta Glucan As Fibre Ingredients In
Noodles.
|
| title_sort |
utilisation of matured green banana (musa paradisiaca var.
awak) flour and oat beta glucan as fibre ingredients in
noodles. |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Teknologi Industri |
| publishDate |
2007 |
| url |
http://eprints.usm.my/8329/1/UTILISATION_OF_MATURED_GREEN_BANANA_%28Musa_Paradisiaca_var._Awak%29_FLOUR_AND_OAT_BETA_GLUCAN_AS_FIBRE_INGREDIENTS_IN_NOODLES.pdf |
| _version_ |
1747819707899052032 |