Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].

Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].

Objektif kajian ini adalah untuk mengkaji sifat-sifat fiziko-kimia dan penilaian sensori roti tepung gandum yang digantikan dengan tepung labu (PF) pada peratusan yang berbeza (kawalan, 5%, 10% dan 15%). The objectives of this research were to determine the physico-chemical and organoleptic attri...

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Bibliographic Details
Main Author: See, Ean Fang
Format: Thesis
Language:English
Published: 2008
Subjects:
TP368-456 Food processing and manufacture
Online Access:http://eprints.usm.my/10341/1/PHYSICO-CHEMICAL_AND_ORGANOLEPTIC_EVALUATIONS_OF_WHEAT_BREAD_SUBSTITUTED_WITH_DIFFERENT_PERCENTAGE_OF.pdf

Internet

http://eprints.usm.my/10341/1/PHYSICO-CHEMICAL_AND_ORGANOLEPTIC_EVALUATIONS_OF_WHEAT_BREAD_SUBSTITUTED_WITH_DIFFERENT_PERCENTAGE_OF.pdf

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