The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari
This study was conducted to determine the effects of P-glucan on the quality of non fried instant noodles. Four different treatments were prepared which consist of 0% P-glucan (control), 3% P-glucan, 5% P-glucan and 10% P-glucan. The samples of non fried instant noodle were tested for proximate comp...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2008
|
| Online Access: | https://ir.uitm.edu.my/id/eprint/101052/1/101052.pdf https://ir.uitm.edu.my/id/eprint/101052/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|