The effect of different types of flour on yellow alkaline noodle quality: sensory and texture / Mohd Alif Mohd Mokhtar
The effect of different types of flour on yellow alkaline noodle was investigated in terms of sensory and texture. The analysis of noodle cooking quality and sensory evaluation were conducted to represent the sensory acceptability while the use of texture profile analysis (TPA) to represent the phys...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/100056/1/100056.pdf https://ir.uitm.edu.my/id/eprint/100056/ |
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