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Reduction of the oil absorption in instant fried noodles

Material type: Text

TextPublisher: : , 2010Description: xxix, 86 p. ; ill. ; 29 cm.Subject(s): Grains products

DDC classification: 664.755

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Item type	Current location	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Permanent Reference Materials	Main Library Ceylon Room	Theses Collection	664.755 NAD (Browse shelf)	1	Not for loan		199644

Total holds: 0

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Previous	664.752 CHA Evaluation of chemical properties and sensory properties of hard bough biscuits during the shelf life	664.7523 VID Development of bread enriched with pumpkin and wheat bran	664.753 WIJ Evaluation of organoleptic and chemical properties of soft dough biscuits during its shelf life	664.755 NAD Reduction of the oil absorption in instant fried noodles	664.8 ARA Development of a ready - to - eat rice based vegetarian cereal product from Sri Lankan traditional rice	664.8 VIT Development of osmatically dehydrated pineapple cubes using glycerol and sucrose	664.800287 PER Effect of heat treatments and microwave treatment on provitamin a carotenoid content and the in - vitro bioaccessibility of Betti Amba (Mongifera Indica L.)	Next

Thesis submitted to the (USJ) as partial fulfillment of the award of degree of (Bsc) special in Food Science and Technology

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