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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
ID Code:6315
Deposited By:ARKM Al Rashid Automasi
Deposited On:07 Dec 2008 00:40
Last Modified:07 Dec 2008 00:40

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