Effects Of Partial Substitution Of Wheat Flour With Chempedek (Artocarpus Integer) Seed Flour On The Physicochemical, Organoleptic And Microbiological Attributes Of The Bread [TX558.W5 M322 2008 f rb].
Objektif kajian ini adalah untuk menentukan kesan penggantian separa tepung gandum dengan tepung biji cempedak (Artocarpus integer) di dalam roti terhadap sifat-sifat fizikokimia, organoleptik dan mikrobiologi. The main objective of this study was to determine the effects of partial substitution...
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| Online Access: | http://eprints.usm.my/10168/1/EFFECTS_OF_PARTIAL_SUBSTITUTION_OF_WHEAT_FLOUR_WITH_CHEMPEDAK_%28Artocarpus_integer%29_SEED_FLOUR_ON_THE_PHYSICOCHEMICAL%2C_ORGANOLEPTIC_AND_MICROBIOLOGICAL_ATTRIBUTES_OF_THE_BREAD.pdf |
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| Summary: | Objektif kajian ini adalah untuk menentukan kesan penggantian separa tepung gandum dengan tepung biji cempedak (Artocarpus integer) di dalam roti terhadap sifat-sifat fizikokimia,
organoleptik dan mikrobiologi.
The main objective of this study was to determine the effects of partial substitution of wheat flour with chempedak (Artocarpus integer) seed flour on the physicochemical, organoleptic and microbiological attributes of the bread.
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