Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers

The aim of this study is to develop a value-added food from peeled pumpkin pulp flour (PPF) and unpeeled pumpkin pulp flour (UPF) in crackers at substitution levels of 5 %, 10 %, 15 % and 20 % of wheat flour weight. Physico-chemical properties of PPF and UPF were determined with wheat flour as...

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Bibliographic Details
Main Author: Anantham, Komathi Chanmal
Format: Thesis
Published: 2013
Online Access:http://eprints.usm.my/43597/1/Komathi%20AP%20Chanmal%20Anantham24.pdf
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