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

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).