Development Of Rice-Based Snacks Fortified With Pumpkin Flour
This study was carried out to investigate the effects of three levels of pumpkin flour on the nutritional composition, physical properties (expansion ratio, bulk density, and colour) and textural properties of the rice-based snacks fortified with pumpkin flour. Extruded snacks were produced by subst...
| Main Author: | |
|---|---|
| Format: | Monograph |
| Language: | English |
| Published: |
Pusat Pengajian Teknologi Industri
2021
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/51846/1/Pages%20from%20NUR%20HAFIZAH%20BINTI%20ABDUL%20WAHID.pdf |