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...
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| Format: | Thesis |
| Language: | English |
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2024
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| Online Access: | http://eprints.usm.my/61759/ |