कवर छवि

Physico-chemical and sensorial properties of alpha-amylase treated puto (steamed rice cake)

The effectivity of alpha-amylase to improve the texture of a steamed rice cake was tested.

ग्रंथसूची विवरण
मुख्य लेखक: Pedregoza, Joe Rey C.
स्वरूप: थीसिस
भाषा:अंग्रेज़ी
प्रकाशित: 2000.
विषय:
Sensory evaluation.
Alpha-amylase.
Puto.
Rice cake > Steamed.