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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主要作者:	Mohd Amin, Siti Faridah
格式:	Thesis
语言:	English
出版:	2009
主题:	TS2120-2159 Cereals and grain Milling industry
在线阅读:	http://eprints.usm.my/10311/1/OPTIMIZATION_OF_JACKFRUIT_SEED_%28Artocarpus_heterophyllus_LAM.pdf
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id	my-usm-ep.10311
record_format	uketd_dc
spelling	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

Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake

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