Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].

See, Ean Fang (2008) Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. Masters thesis, Universiti Sains Malaysia.

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Abstract

Objektif kajian ini adalah untuk mengkaji sifat-sifat fiziko-kimia dan penilaian sensori roti tepung gandum yang digantikan dengan tepung labu (PF) pada peratusan yang berbeza (kawalan, 5%, 10% dan 15%). The objectives of this research were to determine the physico-chemical and organoleptic attributes of wheat bread substituted with four different percentages (control, 5%, 10% and 15%) of pumpkin flour (PF).

Item Type:	Thesis (Masters)
Subjects:	T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
Divisions:	Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
Depositing User:	MHAH Hazlee Abdul Halil
Date Deposited:	01 Jun 2009 00:16
Last Modified:	17 Apr 2017 06:53
URI:	http://eprints.usm.my/id/eprint/10341

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