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

Syed Muhammad, Sharifah Kharidah and Kusnandar, Feri and Mat Hashim, Dzulkifly and Abdul Rahman, Russly 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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Item Type:Monograph (Research Report)
Notes:Supported by IRPA Grant 01-02-04-0110
Keyword:Strength; Elasticity; Transparency; Stickiness; Cooking loss
Faculty or Institute:Faculty of Food Science and Biotechnology
Publisher:The Research Unit, Universiti Putra Malaysia
ID Code:20189
Deposited By: Azhar Abdul Rahman
Deposited On:28 Nov 2012 10:13
Last Modified:18 Apr 2016 16:46

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