Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka. Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with...
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2009
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my-usm-ep.103112020-01-17T07:05:01Z Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake 2009-03 Mohd Amin, Siti Faridah TS2120-2159 Cereals and grain. Milling industry Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka. Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). 2009-03 Thesis http://eprints.usm.my/10311/ http://eprints.usm.my/10311/1/OPTIMIZATION_OF_JACKFRUIT_SEED_%28Artocarpus_heterophyllus_LAM.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri |
institution |
Universiti Sains Malaysia |
collection |
USM Institutional Repository |
language |
English |
topic |
TS2120-2159 Cereals and grain Milling industry |
spellingShingle |
TS2120-2159 Cereals and grain Milling industry Mohd Amin, Siti Faridah Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
description |
Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka.
Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). |
format |
Thesis |
qualification_level |
Master's degree |
author |
Mohd Amin, Siti Faridah |
author_facet |
Mohd Amin, Siti Faridah |
author_sort |
Mohd Amin, Siti Faridah |
title |
Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
title_short |
Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
title_full |
Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
title_fullStr |
Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
title_full_unstemmed |
Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
title_sort |
optimization of jackfruit seed (artocarpus heterophyllus lam.) flour and polydextrose content in the formulation of reduced calorie chocolate cake |
granting_institution |
Universiti Sains Malaysia |
granting_department |
Pusat Pengajian Teknologi Industri |
publishDate |
2009 |
url |
http://eprints.usm.my/10311/1/OPTIMIZATION_OF_JACKFRUIT_SEED_%28Artocarpus_heterophyllus_LAM.pdf |
_version_ |
1747819842771091456 |