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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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://eprints.usm.my/43597/1/Komathi%20AP%20Chanmal%20Anantham24.pdf |
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