Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
Coconut milk is widely used in Malaysia as one of the essential ingredients in preparing traditional baked cake or ‘kuih bakar’. Increased demand for coconut milk affects its availability and cost. Thus, it is important to study a possible alternative ingredient to ensure the continuity of this trad...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/26021/1/Physicochemical%20and%20sensory%20properties%20of%20traditional%20baked%20cake%20%28kuih%20bakar%29%20with%20coconut%20milk%20and%20soy%20milk.pdf https://eprints.ums.edu.my/id/eprint/26021/2/Physicochemical%20and%20sensory%20properties%20of%20traditional%20baked%20cake%20%28kuih%20bakar%29%20with%20coconut%20milk%20and%20soy%20milk1.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/26021/1/Physicochemical%20and%20sensory%20properties%20of%20traditional%20baked%20cake%20%28kuih%20bakar%29%20with%20coconut%20milk%20and%20soy%20milk.pdfhttps://eprints.ums.edu.my/id/eprint/26021/2/Physicochemical%20and%20sensory%20properties%20of%20traditional%20baked%20cake%20%28kuih%20bakar%29%20with%20coconut%20milk%20and%20soy%20milk1.pdf