Processing parameters in production of pumpkin powder using forced hot- air frying in ‘bingka’ baking
Currently, pumpkin powder is one of the main pumpkin products due to its longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods such as cakes, biscuits, and noodles. However, this may affect the quality of the products in terms of colour and nutr...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2019
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/85437/1/FK%202020%2030%20ir.pdf |