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Perkembangan Hasilan Makanan Melalui Teknologi Ekstrusi.

Alias, Prof.Madya Dr Abd Karim (2006) Perkembangan Hasilan Makanan Melalui Teknologi Ekstrusi. Project Report. Universiti Sains Malaysia. (Submitted)

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Abstract

Kajian bagi kesan penggantian grit jagung dengan 20% beras hancur dan 20% sagu terhadap siiat-sifat fizikal (nisbah pengembangan, ketumpatan pukal, kekuatan pemecahan, indeks penyerapan air, indeks keterlarutan air, warna, aktiviti air, isoterma jerapan) dan mikrostruktur bagi snek jagung teresktrud telah dilakukan.

Item Type:Monograph (Project Report)
Subjects:T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
ID Code:5555
Deposited By:ARKM Al Rashid Automasi
Deposited On:11 Nov 2008 12:39
Last Modified:11 Nov 2008 12:39

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