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Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle


Citation

Syed Muhammad, Sharifah Kharidah and Kusnandar, Feri and Mat Hashim, Dzulkifly and Abdul Rahman, Russly (1999) Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle. Research Report. The Research Unit, Universiti Putra Malaysia, Serdang, Selangor.

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Additional Metadata

Item Type: Monograph (Research Report)
Divisions: Faculty of Food Science and Biotechnology
Publisher: The Research Unit, Universiti Putra Malaysia
Notes: Supported by IRPA Grant 01-02-04-0110
Keywords: Strength; Elasticity; Transparency; Stickiness; Cooking loss
Depositing User: Azhar Abdul Rahman
Date Deposited: 28 Nov 2012 10:13
Last Modified: 27 Feb 2017 13:17
URI: http://psasir.upm.edu.my/id/eprint/20189
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