Quality evaluation of flat rice noodles (kway teow) prepared from Bario and Basmati rice

Sains Malaysiana

Volumn 43, Issue 3, 2014, Pages 339-347

  Thomas, Rachel ^a   Yeoh, T K ^b   Wan Nadiah, W A ^a   Bhat, Rajeev ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b TAYLOR S UNIVERSITY   (Malaysia)

Author keywords

Cooking quality; Rice varieties; Storage of noodles; Tensile strength

Indexed keywords

COLOR; COMPARATIVE STUDY; ELASTIC MODULUS; FOOD QUALITY; RICE; TENSILE STRENGTH; TEXTURE;

MALAYSIA; PAKISTAN;

EID: 84896821378     PISSN: 01266039     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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