Quality characterization of green mung bean (Mg 11 (Kintab) (Vigna radiata (L. Wilczek)) starch-based noodles and its potato (Solanumtuberosum (L.)) starch blend at various stages of noodle production
The objective of the study was to characterize the quality of cellophane noodles made from two different blends of starches. These blends were made from starch extracted from pure local mung bean cultivar, and the same local green mung bean starch (GMBS) was blended with potato starch. The noodles w...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2019.
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