Effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodle with addition of rice bran

• Main Authors: Abd Rahim, Farah Nadiah, Wan Ibadullah, Wan Zunairah, Ibrahim, Nor Izzati, Mohamad Dzomir, Ahmad Zainuri, Shukri, Radhiah, Zainal Abedin, Nur Hanani, Mustapha, Nor Afizah, Mahmud Ab Rashid, Nor Khaizura, Mohammad Rashedi, Ismail Fitry
• Format: Article
• Language: English
• Published: Penerbit Akademia Baru 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/96894/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/96894/; https://www.akademiabaru.com/submit/index.php/araset/article/view/3420/2451
• Institution: Universiti Putra Malaysia

Irradiation is principally used as preservation to improve food shelf-life. The effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodles with addition of rice bran were observed. Wheat flour was replaced with rice bran at different levels (5%, 10%, 15%...