The Physicochemical Properties And Effect Of Storage Period On Powder Properties Of Instant ‘Masak Lodeh’

dc.contributor.author	Nur Ili Hasbullah
dc.date.accessioned	2022-03-10T01:02:24Z
dc.date.available	2022-03-10T01:02:24Z
dc.date.issued	2021-08
dc.description.abstract	Convenience foods demand on supply of world’s population has been overwhelming over the past few decades. Therefore, development and invention of formulations of new products has increased drastically. The objectives of this study are to develop and analyze the physicochemical properties and effect of storage on powder properties of instant ‘Masak Lodeh’. Instant ‘Masak Lodeh’ was cooked and subjected to freeze drying before grounded to be powdered ‘Masak Lodeh’. Color, moisture, bulk density, flowability and insolubility index were analyzed on different storage period in this study. Furthermore, proximate composition, mineral determination and total plate count were carried out through this study.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/14839
dc.publisher	Universiti Sains Malaysia	en_US
dc.subject	Physicochemical Properties	en_US
dc.subject	Storage Period On Powder	en_US
dc.title	The Physicochemical Properties And Effect Of Storage Period On Powder Properties Of Instant ‘Masak Lodeh’	en_US
dc.type	Other	en_US

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