Utilization Of Jackfruit (Artocarpus Heterophyllus Lam.) Rind Powder As Value Added Ingredient In Bread
The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind powder in bread formulation, and to characterize physical, functional, chemical and sensory properties of produced high fibre bread. Jack fruit rind pieces were treated with a few soakin...
| मुख्य लेखक: | Feili, Reza |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2014
|
| विषय: | |
| ऑनलाइन पहुंच: | http://eprints.usm.my/29087/ |
| Abstract | Abstract here |
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समान संसाधन
-
Extraction and characterization of crude pectin from jackfruit (Artocarpus heterophyllus Lam.) and cempedak (Artocarpus integer Spreng.) fruit rind
द्वारा: Leong, Chia Ming
प्रकाशित: (2016) -
Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.)
Flour And Polydextrose Content In The Formulation Of
Reduced Calorie Chocolate Cake
द्वारा: Mohd Amin, Siti Faridah
प्रकाशित: (2009) -
Etiology of jackfruit (Artocarpus heterophyllus Lam.) bronzing disease in Peninsular Malaysia
द्वारा: Gan, Hwee Yiam
प्रकाशित: (2017) -
Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
द्वारा: Amin, Siti Faridah Mohd
प्रकाशित: (2009) -
Biosorption of artocarpus heterophyllus (jackfruits) leaf powder in aqueous solutions
द्वारा: Nur Fairuz Izwani binti Hamed
प्रकाशित: (2024)