Effect of Partial Replacement of Wheat Flour with Oyster Mushroom (Pleurotus sajor-caju) Powder on Nutritional Composition and Sensory Properties of Butter Biscuit (Kesan Penggantian Sebahagian Tepung Gandum dengan Serbuk Cendawan Tiram Kelabu (Pleurotus sajor-caju) terhadap Komposisi Pemakanan dan Ciri-ciri Sensori Biskut Mentega)
Nutrient composition and sensory investigation of butter biscuits incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 2, 4 or 6% of PSC powder to partially replace wheat flour. Our results showed that butter b...
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| Format: | Article |
| Language: | English |
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Faculty of Science and Technology, Universiti Kebangsaan Malaysia
2012
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| Online Access: | http://eprints.usm.my/32491/1/10_W.I._Wan_Rosli_41-12-2012-1656-1570_MUHA.pdf |