Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability

by Anissa Soraya, Chay, Shyan Yea, Shukri, Radhiah, Mohamad Ghazali, Farinazleen, Muhammad, Kharidah, Mohd Adzahan, Noranizan, Karim, Roselina
Published 2019

Optimisation of the quality of yellow alkaline noodles using a combination of microwave and pulsed-uv technologies.

by Karim, Roselina, Anissa Soraya,, Syed Muhammad, Sharifah Kharidah, Mohamad Ghazali, Farinazleen, Mat Hashim, Dzulkifly, Mohd Adzahan, Noranizan
Published 2012