Development of butter cookies using seaweed (kappaphycus alvarezii) flour and overripe banana sweetener by response surface methodology and sensory evaluation
This study was conducted to develop a high dietary fibre and low glycaemic index healthy cookie for using seaweed flour (Kappaphycus alvarezii) to replace wheat flour, overripe banana sweetener (OBS) replacing table sugar, and butter replacing margarine. A total of three factors were set, each with...
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | 英语 |
| 出版: |
2024
|
| 主题: | |
| 在线阅读: | http://eprints.usm.my/61759/ |