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: | Thèse |
| Langue: | anglais |
| Publié: |
2024
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| Accès en ligne: | http://eprints.usm.my/61759/ |