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)
    Depositing User: MHAH Hazlee Abdul Halil
    Date Deposited: 01 Jun 2009 08:16
    Last Modified: 13 Jul 2013 12:23
    URI: http://eprints.usm.my/id/eprint/10341

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