Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].

Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut. Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea a...

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Bibliographic Details
Main Author:	Yahya, Mohammad Noor Adros
Format:	Thesis
Language:	English
Published:	2004
Subjects:	TX642-840 Cookery
Online Access:	http://eprints.usm.my/6315/
Abstract	Abstract here

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