Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake

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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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Bibliographic Details
Main Author:	Mohd Amin, Siti Faridah
Format:	Thesis
Language:	English
Published:	2009
Subjects:	TS2120-2159 Cereals and grain. Milling industry
Online Access:	http://eprints.usm.my/10311/ http://eprints.usm.my/10311/1/OPTIMIZATION_OF_JACKFRUIT_SEED_%28Artocarpus_heterophyllus_LAM.pdf

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