Utilization of rice mungbean flour and cassava starch in instant noodles

Mixtures of rice and mungbean flours and cassava starch were utilized to partially replace wheat flour and completely eliminate the use of potato starch, respectively, in the production of instant noodles. The rice and mungbean flours mixed at 70:30 ratio were used as a substitute for wheat flour at...

Szczegółowa specyfikacja

Opis bibliograficzny
1. autor: Mineses, Ma. Charma Sinson
Kolejni autorzy: Galvez, Flor Crisanta F.
Format: Praca dyplomowa
Język:English
Wydane: 1996
Hasła przedmiotowe: