Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].

Yahya, Mohammad Noor Adros (2004) Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486]. Masters thesis, Universiti Sains Malaysia.

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    Abstract

    Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut. Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea and mungbean.

    Item Type: Thesis (Masters)
    Subjects: T Technology > TX Home economics > TX642-840 Cookery
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: ARKM Al Rashid Automasi
    Date Deposited: 07 Dec 2008 00:40
    Last Modified: 13 Jul 2013 11:25
    URI: http://eprints.usm.my/id/eprint/6315

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