Morphological , textural and sensory property of bun formulated with different particle size of cornlettes powder
Cornlettes or immature com which is one of the commonly consumed vegetable by Malaysian populace contains high dietary fiber in dried form. Presently, cornlettes have been introduced in enhancing nutritional qualities of baked-based products. This study aims to investigate the influence of differ...
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| Format: | Conference or Workshop Item |
| Language: | English |
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2015
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| Online Access: | http://eprints.usm.my/60655/1/WAN%20NUR%20SURIATI%20BINTI%20HUSIN%20-%20e.pdf |