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

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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Bibliographic Details
Main Author: Mohd Amin, Siti Faridah
Format: Thesis
Language:English
Published: 2009
Subjects:
TS2120-2159 Cereals and grain
Milling industry
Online Access: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

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