Effect of young corn (zea mays l.) powder incorporation in biscuits and muffins on physicochemical properties, sensorial acceptability and glycemic index values
This study was conducted to develop biscuits and muffins incorporated with young corn powder (YCP) and to evaluate the effect on nutritional compositions, instrumental texture profile, sensorial acceptability and glycemic index (GI). Fresh young corn was dried, ground into powder and added in bis...
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| Format: | Thèse |
| Langue: | anglais |
| Publié: |
2015
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| Accès en ligne: | http://eprints.usm.my/40137/ |
| Abstract | Abstract here |