Login | Create Account
   

Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake [TS2145. S623 2009 f rb].

Mohd Amin, Siti Faridah (2009) Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake [TS2145. S623 2009 f rb]. Masters thesis, Universiti Sains Malaysia.

[img]
Preview
PDF - Requires a PDF viewer such as GSview, Xpdf or Adobe Acrobat Reader
225Kb

Abstract

Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka. Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF).

Item Type:Thesis (Masters)
Subjects:T Technology > TS Manufactures > TS2120-2159 Cereals and grain. Milling industry
ID Code:10311
Deposited By:MHAH Hazlee Abdul Halil
Deposited On:29 May 2009 09:01
Last Modified:29 May 2009 09:01

Repository Staff Only: item control page

USM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.
Share