Effect of glycerol and sodium chloride on the shelf-life of fresh noodle
Fresh noodles are wheat flour product that become staple food in Malaysian cuisine. The world consumption of noodle product has increase in recent years due to the ease of transportation, and cooking purposes. Nevertheless, the fresh noodle is easily perishable due to the high water content and impr...
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| Main Author: | |
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| Format: | Undergraduates Project Papers |
| Language: | English |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/22669/1/Effect%20of%20glycerol%20and%20sodium%20chloride%20on%20the%20shelf-life%20of%20fresh%20noodle.pdf http://umpir.ump.edu.my/id/eprint/22669/ |
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| Institution: | Universiti Malaysia Pahang |
| Language: | English |
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