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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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書誌詳細
第一著者:	Yahya, Mohammad Noor Adros
フォーマット:	学位論文
言語:	English
出版事項:	2004
主題:	TX642-840 Cookery
オンライン･アクセス:	http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf http://eprints.usm.my/6315/
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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