Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti
Roti

Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti

Kajian ini dijalankan untuk menentukan kesan pelbagai takat tepung pisang kepada tepung gandum ke atas penilaian organoleptik dan nutrisi roti. Dua jenis tepung, iaitu tepung pisang (BF) dan tepung pisang terubahsuai (MBF) disediakan dan ditambah pad a tahap 10 % dan 20 % berasaskan berat tepung. RS...

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書目詳細資料
主要作者:	Ishak, Zuwariah
格式:	Thesis
語言:	English
出版:	2006
主題:	TX341-641 Nutrition Foods and food supply
在線閱讀:	http://eprints.usm.my/30038/1/Zuwariah_Binti_Ishak.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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