Gotowe bibliografie tematyczne / Mung bean vermicelli

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie

Gotowa bibliografia na temat „Mung bean vermicelli”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 20 lutego 2023

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „Mung bean vermicelli”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

Artykuły w czasopismach na temat "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.

Pełny tekst źródła
Streszczenie:
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
Style APA, Harvard, Vancouver, ISO itp.
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.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
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.

Pełny tekst źródła
Streszczenie:
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
Style APA, Harvard, Vancouver, ISO itp.
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.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.

Rozprawy doktorskie na temat "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.

Pełny tekst źródła
Streszczenie:
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
Style APA, Harvard, Vancouver, ISO itp.
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.

Pełny tekst źródła
Streszczenie:
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
Style APA, Harvard, Vancouver, ISO itp.
Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!

Do bibliografii