Milling methods, soaking and aging time, the addition of tapioca starch and glutinous rice flour on Korat rice noodle quality
by Patteera Chanapongpisan
Title: | Milling methods, soaking and aging time, the addition of tapioca starch and glutinous rice flour on Korat rice noodle quality |
Author(s): | Patteera Chanapongpisan |
Degree name: | Bachelor of Science |
Degree level: | Bachelor |
Degree discipline: | Food Technology |
Degree department: | School of Biotechnology |
Degree grantor: | Assumption University |
Issued date: | 2014 |
Publisher: | Bangkok : Assumption University |
Description: |
Student's Report (B.S.)--Assumption University, 2014. |
Subject(s): | Tapioca starch
Food -- Biotechnology Rice flour Noodles Korat noodle Wet milling process Dry milling process |
Resource type: | Student Report |
Extent: | 70 p. : ill. ; 30 cm. |
Type: | Text |
File type: | application/pdf |
Language: | eng |
Rights: | This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner. |
Rights holder(s): | Assumption University |
URI: | http://repository.au.edu/handle/6623004553/18739 |
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