Effects of different concentration of amylases on the staling of parotta at different storage period / Nasyrah Abdul Rahman
Staling is a complex phenomenon that occurs in starch based product like parotta that uses wheat flour as the main ingredients. There are many characteristic that can be seen in stale product where product appear dry, harsh and not acceptable as fresh anymore when kept at room temperature for a few...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2008
|
| Online Access: | https://ir.uitm.edu.my/id/eprint/101323/1/101323.pdf https://ir.uitm.edu.my/id/eprint/101323/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!