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 narigka. Analisis proksimat menunjukkan kek rendah kalori adalah tinggi dengan kandungan lembapan (31.17%), gentian kas...

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書目詳細資料
主要作者:	Mohd Amin, Siti Faridah
格式:	Thesis
語言:	English
出版:	2009
主題:	T1-995 Technology(General)
在線閱讀:	http://eprints.usm.my/31212/1/SITI_FARIDAH_BT_MOHD._AMIN.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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