Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake
Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka. Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with...
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| Format: | Thesis |
| Language: | English |
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2009
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| Online Access: | http://eprints.usm.my/10311/ http://eprints.usm.my/10311/1/OPTIMIZATION_OF_JACKFRUIT_SEED_%28Artocarpus_heterophyllus_LAM.pdf |
| _version_ | 1848870946348204032 |
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| author | Mohd Amin, Siti Faridah |
| author_facet | Mohd Amin, Siti Faridah |
| author_sort | Mohd Amin, Siti Faridah |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka.
Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). |
| first_indexed | 2025-11-15T15:32:15Z |
| format | Thesis |
| id | usm-10311 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T15:32:15Z |
| publishDate | 2009 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-103112020-01-17T07:05:01Z http://eprints.usm.my/10311/ Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake Mohd Amin, Siti Faridah TS2120-2159 Cereals and grain. Milling industry Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka. Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). 2009-03 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/10311/1/OPTIMIZATION_OF_JACKFRUIT_SEED_%28Artocarpus_heterophyllus_LAM.pdf Mohd Amin, Siti Faridah (2009) Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | TS2120-2159 Cereals and grain. Milling industry Mohd Amin, Siti Faridah Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
| title | Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
| title_full | Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
| title_fullStr | Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
| title_full_unstemmed | Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
| title_short | Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake |
| title_sort | optimization of jackfruit seed (artocarpus heterophyllus lam.) flour and polydextrose content in the formulation of reduced calorie chocolate cake |
| topic | TS2120-2159 Cereals and grain. Milling industry |
| url | http://eprints.usm.my/10311/ http://eprints.usm.my/10311/1/OPTIMIZATION_OF_JACKFRUIT_SEED_%28Artocarpus_heterophyllus_LAM.pdf |