Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].

Objektif kajian ini adalah untuk mengkaji sifat-sifat fiziko-kimia dan penilaian sensori roti tepung gandum yang digantikan dengan tepung labu (PF) pada peratusan yang berbeza (kawalan, 5%, 10% dan 15%). The objectives of this research were to determine the physico-chemical and organoleptic attri...

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书目详细资料
主要作者: See, Ean Fang
格式: Thesis
语言:英语
出版: 2008
主题:
TP368-456 Food processing and manufacture
在线阅读:http://eprints.usm.my/10341/
Abstract Abstract here
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author See, Ean Fang
author_facet See, Ean Fang
author_sort See, Ean Fang
description Objektif kajian ini adalah untuk mengkaji sifat-sifat fiziko-kimia dan penilaian sensori roti tepung gandum yang digantikan dengan tepung labu (PF) pada peratusan yang berbeza (kawalan, 5%, 10% dan 15%). The objectives of this research were to determine the physico-chemical and organoleptic attributes of wheat bread substituted with four different percentages (control, 5%, 10% and 15%) of pumpkin flour (PF).
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institution Universiti Sains Malaysia
language English
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spelling usm-103412017-04-17T06:53:08Z http://eprints.usm.my/10341/ Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. See, Ean Fang TP368-456 Food processing and manufacture Objektif kajian ini adalah untuk mengkaji sifat-sifat fiziko-kimia dan penilaian sensori roti tepung gandum yang digantikan dengan tepung labu (PF) pada peratusan yang berbeza (kawalan, 5%, 10% dan 15%). The objectives of this research were to determine the physico-chemical and organoleptic attributes of wheat bread substituted with four different percentages (control, 5%, 10% and 15%) of pumpkin flour (PF). 2008-03 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/10341/1/PHYSICO-CHEMICAL_AND_ORGANOLEPTIC_EVALUATIONS_OF_WHEAT_BREAD_SUBSTITUTED_WITH_DIFFERENT_PERCENTAGE_OF.pdf See, Ean Fang (2008) Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb]. Masters thesis, Universiti Sains Malaysia.
spellingShingle TP368-456 Food processing and manufacture
See, Ean Fang
Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
thesis_level Master
title Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
title_full Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
title_fullStr Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
title_full_unstemmed Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
title_short Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
title_sort physico chemical and organoleptic evaluations of wheat bread substituted with different percentage of pumpkin flour cucurbita moschata tp435 w48 s451 2008 f rb
topic TP368-456 Food processing and manufacture
url http://eprints.usm.my/10341/
work_keys_str_mv AT seeeanfang physicochemicalandorganolepticevaluationsofwheatbreadsubstitutedwithdifferentpercentageofpumpkinflourcucurbitamoschatatp435w48s4512008frb

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