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EFFECT OF SOAKING TIME AND DRYING MEDIA ON QUALITIES OF PADDY DRIED BY FLUIDIZATION TECHNIQUE
by: shinta, 12 pagesThe effect of paddy soaking time and drying media, i.e. hot air and superheated steam, on qualities of paddy dried by fluidized bed dryer were studied. The studied qualities were ...
Effects of dough resting time and saturated steam pre-treatment on the textural properties of superheated steam processed instant Asian noodles
by: shinta, 6 pagesEvaluation of new processing methods for dried or instant Asian noodle products is difficult when working with limited quantities of flour, and small sample sizes to determine funda-
