Development of frozen grated cassava paste as a base for Malaysian traditional cakes (PDF boleh COPY)
The optimum formulation for production of baked cassava cake i.e. a type of Malaysian traditional cake was determined using response surface methodology (RSM). The effects of amount of ingredients such as sugar (10-30%) and coconut milk (15-35%) on the instrumental textural characteristics and senso...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2008
|
| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/7581/1/ABS_----_FSTM_2008_18.pdf |