Optimisation of the quality of yellow alkaline noodles using a combination of microwave and pulsed-uv technologies.
This research was conducted to find the optimum treatment using a combination of microwave and pulsed-UV technologies for reducing the initial microorganism load of VAN, and to study the effect of the combination of microwave and pulsed-UV technologies on the textural properties, of YAN. The textura...
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| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/27292/1/ID%2027292.pdf http://psasir.upm.edu.my/id/eprint/27292/ |
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