Physicochemical properties and sensory evaluation of ‘Kuih Apam Beras’ made from different types of rice flour / Hafsah Yahya
The physicochemical and textural properties of rice grains determine the basic food quality and palatability of the cooked product, including the overall quality, pasting properties, and texture. This study was carried out to determine the effect of different types of rice flour which are white rice...
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| Format: | Student Project |
| Language: | English |
| Published: |
2013
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| Online Access: | https://ir.uitm.edu.my/id/eprint/109187/1/109187.pdf https://ir.uitm.edu.my/id/eprint/109187/ |
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