Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam fOll11ulasi biskut. Kajian ini bertujuan untuk mengurangkan kandungan lemak di dalam biskut melalui penggunaan kanji sagu sebagai 'fa...
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Main Author: | Yahya, Mohammad Noor Adros |
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Format: | Thesis |
Language: | English |
Published: |
2004
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Subjects: | |
Online Access: | http://eprints.usm.my/30745/1/MOHAMMAD_NOOR_ADROS_YAHYA.pdf |
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Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
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