Utilization Of Peeled And Unpeeled Pumpkin Flour As A Value-Added Ingredient In Crackers

The aim of this study is to develop a value-added food from peeled pumpkin pulp flour (PPF) and unpeeled pumpkin pulp flour (UPF) in crackers at substitution levels of 5 %, 10 %, 15 % and 20 % of wheat flour weight. Physico-chemical properties of PPF and UPF were determined with wheat flour as...

وصف كامل

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Anantham, Komathi Chanmal
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	2013
الموضوعات:	T11.95-12.5 Industrial directories
الوصول للمادة أونلاين:	http://eprints.usm.my/43597/
Abstract	Abstract here

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