Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability

The proximate compositions, total dietary fibre (TDF) content, textural properties and sensory acceptability of yeast breads formulated with 0%, 2%, 4% and 6% of cornsilk powder (CSP) were studied. The protein, ash and TDF contents of yeast breads were increased in line with the CSP level added wher...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Ng, S. H., Wan Rosli, W. I.
التنسيق: مقال
اللغة:English
منشور في: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
الموضوعات:
الوصول للمادة أونلاين:http://eprints.usm.my/32486/1/46_IFRJ_20_%2801%29_2013_Wan_Rosli_%28134%29_muha.pdf