Physicochemical and sensorial evaluation of biscuit and muffin
incorporated with young corn powder

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Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder

Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products inco...

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Bibliographic Details
Main Authors:	Anis Jauharah, M.Z., Wan Rosli, W.I., Robert, S. Daniel
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2014
Online Access:	http://journalarticle.ukm.my/6814/ http://journalarticle.ukm.my/6814/1/06_M.Z._Anis_Jauharah.pdf

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