Kesan Penggantian Tepung Gandum Dengan Tepung Pisang Awak (Musa Paradisiaca Var. Awak) Ke Atas Sifat Fizikokimia Dan Sensori Kuih Pau [TP435.W48 S538 2008 f rb].

Kuih pau disediakan dari pelbagai peratus (10, 20 dan 30 %) tepung pisang awak hijau matang (Musa paradisiaca var. Awak) untuk menggantikan tepung gandum. Different levels of matured green banana flour (10, 20 and 30 %) were substituted for wheat flour in steamed bread. The green banana flour and...

書誌詳細
第一著者:	Abidin, Noor Shazliana Aizee
フォーマット:	学位論文
言語:	英語
出版事項:	2008
主題:	TP368-456 Food processing and manufacture
オンライン･アクセス:	http://eprints.usm.my/9976/

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