Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids

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dc.contributor.authorMuhammad, Lubowa
dc.date.accessioned2022-04-12T08:34:16Z
dc.date.available2022-04-12T08:34:16Z
dc.date.issued2020-04
dc.description.abstractNoodles are the main processed food product made from rice flour. However, fresh rice noodles have a weak structure, are generally fragile, sticky and easily collapse in overall structure upon high handling/temperature processing. They become soft, soggy and crumble into smaller pieces. This is a major compromise in sensory appeal. The objective of this study was to explore the use of various rice flour– hydrocolloid combinations for preparation of rice flour noodles with enhanced physicochemical and functional properties, which could enable them to withstand high handling and heat stresses without adverse effects on sensory properties. .en_US
dc.identifier.urihttp://hdl.handle.net/123456789/15102
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectEnhancement Of Physicochemicalen_US
dc.subjectFunctional Properties Of Rice Flour Noodlesen_US
dc.subjectCombined Hydroccolloidsen_US
dc.titleEnhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloidsen_US
dc.typeThesisen_US
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