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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| Format: | Thesis |
| Language: | English |
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2008
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| Online Access: | http://eprints.usm.my/10341/1/PHYSICO-CHEMICAL_AND_ORGANOLEPTIC_EVALUATIONS_OF_WHEAT_BREAD_SUBSTITUTED_WITH_DIFFERENT_PERCENTAGE_OF.pdf |
| _version_ | 1825828689259003904 |
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| author | See, Ean Fang |
| author_facet | See, Ean Fang |
| author_sort | See, Ean Fang |
| collection | USM |
| description | 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 attributes of wheat bread substituted with four different percentages (control, 5%, 10% and 15%) of pumpkin flour (PF).
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| first_indexed | 2024-03-06T13:57:20Z |
| format | Thesis |
| id | usm.eprints-10341 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T13:57:20Z |
| publishDate | 2008 |
| record_format | dspace |
| spelling | usm.eprints-103412017-04-17T06:53:08Z http://eprints.usm.my/10341/ Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. See, Ean Fang TP368-456 Food processing and manufacture 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 attributes of wheat bread substituted with four different percentages (control, 5%, 10% and 15%) of pumpkin flour (PF). 2008-03 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/10341/1/PHYSICO-CHEMICAL_AND_ORGANOLEPTIC_EVALUATIONS_OF_WHEAT_BREAD_SUBSTITUTED_WITH_DIFFERENT_PERCENTAGE_OF.pdf See, Ean Fang (2008) Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | TP368-456 Food processing and manufacture See, Ean Fang Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. |
| title | Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. |
| title_full | Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. |
| title_fullStr | Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. |
| title_full_unstemmed | Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. |
| title_short | Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. |
| title_sort | physico chemical and organoleptic evaluations of wheat bread substituted with different percentage of pumpkin flour cucurbita moschata tp435 w48 s451 2008 f rb |
| topic | TP368-456 Food processing and manufacture |
| url | http://eprints.usm.my/10341/1/PHYSICO-CHEMICAL_AND_ORGANOLEPTIC_EVALUATIONS_OF_WHEAT_BREAD_SUBSTITUTED_WITH_DIFFERENT_PERCENTAGE_OF.pdf |
| work_keys_str_mv | AT seeeanfang physicochemicalandorganolepticevaluationsofwheatbreadsubstitutedwithdifferentpercentageofpumpkinflourcucurbitamoschatatp435w48s4512008frb |