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Kesan Penggantian Tepung Gandum Dengan Tepung Pisang Awak (Musa Paradisiaca Var. Awak) Ke Atas Sifat Fizikokimia Dan Sensori Kuih Pau [TP435.W48 S538 2008 f rb].

Abidin, Noor Shazliana Aizee (2008) Kesan Penggantian Tepung Gandum Dengan Tepung Pisang Awak (Musa Paradisiaca Var. Awak) Ke Atas Sifat Fizikokimia Dan Sensori Kuih Pau [TP435.W48 S538 2008 f rb]. Masters thesis, Universiti Sains Malaysia.

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Abstract

Kuih pau disediakan dari pelbagai peratus (10, 20 dan 30 %) tepung pisang awak hijau matang (Musa paradisiaca var. Awak) untuk menggantikan tepung gandum. Different levels of matured green banana flour (10, 20 and 30 %) were substituted for wheat flour in steamed bread. The green banana flour and steamed bread (BF) were evaluated using proximate analysis chemical.

Item Type:Thesis (Masters)
Subjects:T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
ID Code:9976
Deposited By:Mr Erwan Roslan
Deposited On:13 May 2009 14:30
Last Modified:13 May 2009 14:30

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