Thematische Bibliographien / Mung bean vermicelli

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen

Auswahl der wissenschaftlichen Literatur zum Thema „Mung bean vermicelli“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an

Wählen Sie eine Art der Quelle aus:

Machen Sie sich mit den Listen der aktuellen Artikel, Bücher, Dissertationen, Berichten und anderer wissenschaftlichen Quellen zum Thema "Mung bean vermicelli" bekannt.

Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.

Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.

Zeitschriftenartikel zum Thema "Mung bean vermicelli"

1

Jumanah, Jumanah, Wiwik Siti Windrati, and Maryanto Maryanto. "KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata)." JURNAL AGROTEKNOLOGI 11, no. 02 (January 12, 2018): 128. http://dx.doi.org/10.19184/j-agt.v11i02.6517.

Der volle Inhalt der Quelle
Annotation:
Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna
APA, Harvard, Vancouver, ISO und andere Zitierweisen
2

Photinam, Ratchaneeporn, Anuchita Moongngarm, and Tatdao Paseephol. "Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch." Emirates Journal of Food and Agriculture 28, no. 7 (2016): 449. http://dx.doi.org/10.9755/ejfa.2016-03-234.

Der volle Inhalt der Quelle
APA, Harvard, Vancouver, ISO und andere Zitierweisen
3

Yan, Shuqin, Cheng Liu, Shifeng Li, and Qun Shen. "The Role of NaCl or KCl Act on Precipitation Rate and Some Properties of Mung Bean Starch." International Journal of Food Engineering 6, no. 4 (August 27, 2010). http://dx.doi.org/10.2202/1556-3758.1999.

Der volle Inhalt der Quelle
Annotation:
Mung bean starch has been manufactured by sour liquid processing for hundreds of years in China. Ions in sour liquid will impact the starch properties and vermicelli quality. To understand the role of the ions act on the processing and starch quality, different concentrations of NaCl or KCl effect on precipitation rate of starch slurry, starch properties and the potential quality of vermicelli were studied. Results showed that starch slurry took a shorter time to start precipitating when NaCl or KCl concentration increased from 0.027mol/L to 0.088 mol/L. Light transmittance, swelling power and
APA, Harvard, Vancouver, ISO und andere Zitierweisen
4

Nguyen, Tien Phung, Ratnaningsih Ratnaningsih, and Sirichai Songsermpong. "Characterization of Instant Mung Bean Vermicelli Quality using Microwave Vacuum and Microwave Continuous Drying." International Journal of Food Science & Technology, September 16, 2022. http://dx.doi.org/10.1111/ijfs.16084.

Der volle Inhalt der Quelle
APA, Harvard, Vancouver, ISO und andere Zitierweisen

Dissertationen zum Thema "Mung bean vermicelli"

1

Somkhumphee, Yuphin, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Development of reduced energy Thai style fresh pork sausages." THESIS_CSTE_SFH_Somkhumphee_Y.xml, 2001. http://handle.uws.edu.au:8081/1959.7/612.

Der volle Inhalt der Quelle
Annotation:
The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the poten
APA, Harvard, Vancouver, ISO und andere Zitierweisen
2

Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/612.

Der volle Inhalt der Quelle
Annotation:
The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the poten
APA, Harvard, Vancouver, ISO und andere Zitierweisen
Wir bieten Rabatte auf alle Premium-Pläne für Autoren, deren Werke in thematische Literatursammlungen aufgenommen wurden. Kontaktieren Sie uns, um einen einzigartigen Promo-Code zu erhalten!

Zur Bibliographie