Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].

Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut. Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea a...

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Bibliographic Details
Main Author:	Yahya, Mohammad Noor Adros
Format:	Thesis
Language:	English
Published:	2004
Subjects:	TX642-840 Cookery
Online Access:	http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf
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id	my-usm-ep.6315
record_format	uketd_dc
spelling	my-usm-ep.63152017-04-17T06:53:14Z Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486]. 2004-04 Yahya, Mohammad Noor Adros TX642-840 Cookery Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut. Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea and mungbean. 2004-04 Thesis http://eprints.usm.my/6315/ http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	TX642-840 Cookery
spellingShingle	TX642-840 Cookery Yahya, Mohammad Noor Adros Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
description	Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut. Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea and mungbean.
format	Thesis
qualification_level	Master's degree
author	Yahya, Mohammad Noor Adros
author_facet	Yahya, Mohammad Noor Adros
author_sort	Yahya, Mohammad Noor Adros
title	Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
title_short	Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
title_full	Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
title_fullStr	Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
title_full_unstemmed	Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
title_sort	physico-chemical and shelf-life studies on reduced fat legume-based cookies using sago flour as a fat replacer [tx772. n818 2004 f rb] [microfiche 7486].
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2004
url	http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf
_version_	1747819674972717056

Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].

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