Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti

Kajian ini dijalankan untuk menentukan kesan pelbagai takat tepung pisang kepada tepung gandum ke atas penilaian organoleptik dan nutrisi roti. Dua jenis tepung, iaitu tepung pisang (BF) dan tepung pisang terubahsuai (MBF) disediakan dan ditambah pad a tahap 10 % dan 20 % berasaskan berat tepung. RS...

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Bibliographic Details
Main Author:	Ishak, Zuwariah
Format:	Thesis
Language:	English
Published:	2006
Subjects:	TX341-641 Nutrition. Foods and food supply
Online Access:	http://eprints.usm.my/30038/
Abstract	Abstract here

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