Optimisation of the quality of yellow alkaline noodles using a combination of microwave and pulsed-uv technologies.

by Karim, Roselina, Anissa Soraya, Syed Muhammad, Sharifah Kharidah, Mohamad Ghazali, Farinazleen, Mat Hashim, Dzulkifly, Mohd Adzahan, Noranizan
Published 2012

Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability

by Anissa Soraya, Chay, Shyan Yea, Shukri, Radhiah, Mohamad Ghazali, Farinazleen, Muhammad, Kharidah, Mohd Adzahan, Noranizan, Karim, Roselina
Published 2019