Characterisation and sensory evaluation of formulated low glycemic index biscuits from baccaurea angulata pomace /
The addition of fruits fiber in bakery products such as biscuit has been shown to improve blood glucose response. Bacaurea angulata is one of the underutilized fruit, which may have some potential benefits to health. The effect of two different ways of drying, which are hot air drying and freeze d...
محفوظ في:
المؤلف الرئيسي: | Norfazilah bt Mohamad Rafiai |
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التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
Kuantan, Pahang :
Kulliyyah of Allied Health Sciences, International Islamic University Malaysia,
2016
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الموضوعات: | |
الوصول للمادة أونلاين: | Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library. |
الوسوم: |
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مواد مشابهة
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Determination of nutrient composition and toxicity of baccaurea angulata /
بواسطة: Darina binti Ibrahim
منشور في: (2013) -
Formulation of oral gel containing Baccaurea angulata fruit extract for wound healing of tooth extraction /
بواسطة: Mohammad Nasrin bin Abdul Rahman
منشور في: (2018) -
Development of innovative oral nutritional supplement prepared from belimbing dayak (Baccaurea angulata) formulation /
بواسطة: Fazlyla Nadya binti Mohd Fadzlan -
Antimicrobial effect of baccaurea angulata fruit extracts on human pathogenic microorganisms /
بواسطة: Momand, Lailuma
منشور في: (2015) -
Effect of young corn (zea mays l.) powder incorporation in biscuits and muffins on physicochemical properties, sensorial acceptability and glycemic index values
بواسطة: Che Mohd Zin, Che Anis Jauharah
منشور في: (2015)