Microwave heat treatment of glutinous rice emping
This study aimed to determine the new cooking method of emping by using a microwave oven at different temperatures (230°C, 240°C, 250°C) and time taken (3.30 min, 4.00 min, 4.30 min, 5.00 min, 5.30 min). Next, to analyze the physicochemical and frictional properties during the transformation from gl...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Rynnye Lynn Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117670/1/117670.pdf http://psasir.upm.edu.my/id/eprint/117670/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_14__fr-cafei-093_mohd_dom.pdf |
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