The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari

Johari, Mohd Noor Effendie (2008) The effect of incorporation of P-Glucan on the quality of non-fried instant noodles/ Mohd Noor Effendie Johari. Degree thesis, Universiti Teknologi MARA (UiTM).
Abstract

This study was conducted to determine the effects of P-glucan on the quality of non fried instant noodles. Four different treatments were prepared which consist of 0% P-glucan (control), 3% P-glucan, 5% P-glucan and 10% P-glucan. The samples of non fried instant noodle were tested for proximate composition, calorie content, colour, texture and sensory qualities (hedonic and quantitative descriptive test). Increasing concentration of P-glucan significantly

Item Details
Item Type: Thesis (Degree)
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Johari, Mohd Noor Effendie
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Md. Sikin, Adi
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Divisions: Universiti Teknologi MARA, Shah Alam > Faculty of Applied Sciences
Programme: Bachelor of Science (Hons.)
Date: 2008
URI: https://ir.uitm.edu.my/id/eprint/101052
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