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The effect of incorporation of wheat bran on the quality of non-fried instant noodles / Nurbaizura Mat Adam

The quality of non-fried instant noodles produced by addition of wheat bran was investigated. The quality of the non-fried instant noodles produced was compared with that of noodles made only of wheat flour (control). Tests were run on the samples to determine chemical composition (moisture, carbohy...

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書誌詳細
第一著者:	Mat Adam, Nurbaizura
フォーマット:	学位論文
言語:	English
出版事項:	2008
オンライン･アクセス:	https://ir.uitm.edu.my/id/eprint/103837/1/103837.pdf https://ir.uitm.edu.my/id/eprint/103837/
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