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Bibliografías temáticas / Mung bean vermicelli

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Literatura académica sobre el tema "Mung bean vermicelli"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "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.

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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

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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.

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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.

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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

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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.

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Tesis sobre el tema "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.

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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

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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.

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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

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