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...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2013
|
| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/43597/ |