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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书目详细资料
主要作者:	Mohd Amin, Siti Faridah
格式:	Thesis
语言:	English
出版:	2009
主题:	T1-995 Technology(General)
在线阅读:	http://eprints.usm.my/31212/1/SITI_FARIDAH_BT_MOHD._AMIN.pdf
标签:	添加标签没有标签, 成为第一个标记此记录!

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