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...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2008
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| الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/103837/1/103837.pdf https://ir.uitm.edu.my/id/eprint/103837/ |
| الوسوم: |
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