Development of frozen grated cassava paste as a base for Malaysian traditional cakes (PDF boleh COPY)

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Development of frozen grated cassava paste as a base for Malaysian traditional cakes (PDF boleh COPY)

The optimum formulation for production of baked cassava cake i.e. a type of Malaysian traditional cake was determined using response surface methodology (RSM). The effects of amount of ingredients such as sugar (10-30%) and coconut milk (15-35%) on the instrumental textural characteristics and senso...

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Bibliographic Details
Main Author:	Gan, Horng Eng
Format:	Thesis
Language:	English
Published:	2008
Subjects:	Cassava - Malaysia - Cake - Case studies
Online Access:	http://psasir.upm.edu.my/id/eprint/7581/ http://psasir.upm.edu.my/id/eprint/7581/1/ABS_----_FSTM_2008_18.pdf

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