Optimisation of the quality of yellow alkaline noodles using a combination of microwave and pulsed-uv technologies.

This research was conducted to find the optimum treatment using a combination of microwave and pulsed-UV technologies for reducing the initial microorganism load of VAN, and to study the effect of the combination of microwave and pulsed-UV technologies on the textural properties, of YAN. The textura...

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Bibliographic Details
Main Authors: Karim, Roselina, Anissa Soraya,, Syed Muhammad, Sharifah Kharidah, Mohamad Ghazali, Farinazleen, Mat Hashim, Dzulkifly, Mohd Adzahan, Noranizan
Format: Conference or Workshop Item
Language:English
English
Published: 2012
Online Access:http://psasir.upm.edu.my/id/eprint/27292/1/ID%2027292.pdf
http://psasir.upm.edu.my/id/eprint/27292/
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