Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind powder in bread formulation, and to characterize physical, functional, chemical and sensory properties of produced high fibre bread. Jack fruit rind pieces were treated with a few soakin...
| Príomhchruthaitheoir: | |
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| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
2014
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| Ábhair: | |
| Rochtain ar líne: | http://eprints.usm.my/29087/1/UTILIZATION_OF_JACKFRUIT_-Artocarpus_Heterophyllus_Lam-_RIND_POWDER_AS_VALUE_ADDED_INGREDIENT_IN_BREAD.pdf |