Effects Of Cross-Linking Agents On The Physicochemical Properties Of Yellow Alkaline Noodles Prepared By Cooking And Thermal Processing

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dc.contributor.authorYeoh, Shin Yong
dc.date.accessioned2019-08-20T08:22:48Z
dc.date.available2019-08-20T08:22:48Z
dc.date.issued2013-07
dc.description.abstractThis study evaluates the effects of cross-linking agent namely mirobial transglutaminase (MTG), ribose and the combination of both on the physicochemical properties of yellow alkaline noodles (YAN) prepared by cooking and thermal processing in the final phase of the study.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8655
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectYellow Alkaline Noodlesen_US
dc.titleEffects Of Cross-Linking Agents On The Physicochemical Properties Of Yellow Alkaline Noodles Prepared By Cooking And Thermal Processingen_US
dc.typeThesisen_US
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