Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake

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Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11 % polidekstrosa dan tepung gandum dengan 16% tepung biji narigka. Analisis proksimat menunjukkan kek rendah kalori adalah tinggi dengan kandungan lembapan (31.17%), gentian kas...

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Bibliographic Details
Main Author:	Mohd Amin, Siti Faridah
Format:	Thesis
Language:	English
Published:	2009
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/31212/
Abstract	Abstract here

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