Effect of glycerol and sodium chloride on the shelf-life of fresh noodle

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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Bibliographic Details
Main Author: Norazlin, Supandi
Format: Undergraduates Project Papers
Language:English
English
English
English
Published: 2016
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/22669/
http://umpir.ump.edu.my/id/eprint/22669/
http://umpir.ump.edu.my/id/eprint/22669/1/Effect%20of%20glycerol%20and%20sodium%20chloride%20on%20the%20shelf-life%20of%20fresh%20noodle%20-%20Table%20of%20contents.pdf
http://umpir.ump.edu.my/id/eprint/22669/2/Effect%20of%20glycerol%20and%20sodium%20chloride%20on%20the%20shelf-life%20of%20fresh%20noodle%20-%20Abstract.pdf
http://umpir.ump.edu.my/id/eprint/22669/3/Effect%20of%20glycerol%20and%20sodium%20chloride%20on%20the%20shelf-life%20of%20fresh%20noodle%20-%20Chapter%201.pdf
http://umpir.ump.edu.my/id/eprint/22669/4/Effect%20of%20glycerol%20and%20sodium%20chloride%20on%20the%20shelf-life%20of%20fresh%20noodle%20-%20References.pdf

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