Determining the effect of pre-treatment in rice noodle quality subjected to dehydration through hierarchical scoring
Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying,...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96670/ https://www.mdpi.com/2227-9717/9/8/1309 |
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