Kesan Penggantian Tepung Gandum Dengan Tepung Pisang Awak (Musa Paradisiaca Var. Awak) Ke Atas Sifat Fizikokimia Dan Sensori Kuih Pau [TP435.W48 S538 2008 f rb].
Kuih pau disediakan dari pelbagai peratus (10, 20 dan 30 %) tepung pisang awak hijau matang (Musa paradisiaca var. Awak) untuk menggantikan tepung gandum. Different levels of matured green banana flour (10, 20 and 30 %) were substituted for wheat flour in steamed bread. The green banana flour and...
Saved in:
Main Author: | Abidin, Noor Shazliana Aizee |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2008
|
Subjects: | |
Online Access: | http://eprints.usm.my/9976/1/KESAN_PENGGANTIAN_TEPUNG_GANDUM_DENGAN_TEPUNG_PISANG_AWAK.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Utilisation Of Matured Green Banana (Musa Paradisiaca var.
Awak) Flour And Oat Beta Glucan As Fibre Ingredients In
Noodles.
by: Chong, Li Choo
Published: (2007) -
Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
by: See, Ean Fang
Published: (2008) -
Cross-Linking Of Soy Protein Isolate Using Microbial Transglutaminase Followed By Ribose-Induced Maillard Reaction
by: Gan, Chee Yuen
Published: (2008) -
Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
by: Hong, Lee Fen
Published: (2007) -
The Effects Of Heat-Moisture Treatment On The Physicochemical Properties Of Sago (Metroxylon Sagu) Starch
[TP416.S3 P743 2006 f rb].
by: Poe, Yi Shin
Published: (2006)