Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk

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Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk

Coconut milk is widely used in Malaysia as one of the essential ingredients in preparing traditional baked cake or ‘kuih bakar’. Increased demand for coconut milk affects its availability and cost. Thus, it is important to study a possible alternative ingredient to ensure the continuity of this trad...

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Bibliographic Details
Main Authors:	Idris, Maimanah Faizah, Mohammad Rashedi, Ismail Fitry, M. R., Umi Hartina, Ashari, Rozzamri
Format:	Article
Published:	Rynnye Lyan Resources 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/87174/

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