Norashikin Mohd Zain
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View article: Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-Free Bread: A Preliminary Approach
Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-Free Bread: A Preliminary Approach Open
The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determi…
View article: Effects of Different Drying Methods on the Functional Properties and Physicochemical Characteristics of Chia Mucilage Powder (Salvia hispanica L.)
Effects of Different Drying Methods on the Functional Properties and Physicochemical Characteristics of Chia Mucilage Powder (Salvia hispanica L.) Open
Chia seeds are a healthy source of omega-3 fatty acids and dietary fibre. The effects of different drying methods (freeze-drying and oven-drying) on the functional properties (water holding capacity, oil holding capacity and colour analysi…