Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed
Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture (31.17%), crude fibre (5.02%) dan protein...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2009
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://eprints.usm.my/42667/ |
| Abstract | Abstract here |