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Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4

by Abdul Shukri, Farah Syahirah
Published 2017

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Preparation and characterization of steamed buns incorporated with cross-linked resistant starch type-4

by Abdul Shukri, Farah Syahirah
Published 2017

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Thesis

3

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Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch

by Abdul Shukri, Farah Syahirah, Abdul Refai, Syazwani, Shukri, Radhiah, Muhammad, Kharidah, Mustapha, Nor Afizah, Wan Ibadullah, Wan Zunairah, Ramli, Nurul Shazini
Published 2017

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