Effect of hydrocolloids and wheat fiber on frozen sweet potato cakes with savoury coconut filling (kuih cucur badak)

Effect of hydrocolloids and wheat fiber on frozen sweet potato cakes with savoury coconut filling (kuih cucur badak)

Kuih Cucur badak (CB) is a Malaysian traditional cake that uses sweet potato (Ipomoea batatas) as the main ingredient. Sweet potato dough that was filled with savoury coconut filling was fried before consumption. As the preparation of this cake is tedious and time-consuming, of these products into f...

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Bibliographic Details
Main Authors: Zainalabidin, Sriizzati Fatin, Karim, Roselina, Mohd Adzahan, Noranizan, Abdul Karim, Muhammad Shahrim, Mahyudin, Nor Ainy
Format: Conference or Workshop Item
Language:English
Published: Program Pemindahan Ilmu - Kementerian Pendidikan Malaysia 2014
Online Access:http://psasir.upm.edu.my/id/eprint/66397/
http://psasir.upm.edu.my/id/eprint/66397/1/KTP02-1.pdf

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