Utilization Of Jering (Pithecellobium Jiringa Jack) Seed Flour For New Food Product Development

Objektif kajian ini adalah untuk mengkaji kesan pemanggangan dan pendidihan terhadap kualiti tepung biji jering (JSF). Ciri-ciri fizikokimia, penilaian deria dan kualiti penyimpanan bagi ‘cookies’ dan capati yang ditambah dengan JSF pada aras yang berbeza [0% (kawalan), 5%, 10%, 15%, 20% dan 100%] t...

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Détails bibliographiques
Auteur principal:	Cheng , Yueh Fang
Format:	Thèse
Langue:	anglais
Publié:	2015
Sujets:	T Technology (General)
Accès en ligne:	http://eprints.usm.my/30452/
Abstract	Abstract here

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