Physical Properties and Microstructure of Butter Cake Added with Persea americana Puree (Sifat Fizikal dan Mikrostruktur Kek Mentega yang Ditambah dengan Puri Persea americana)

Physical Properties and Microstructure of Butter Cake Added with Persea americana Puree (Sifat Fizikal dan Mikrostruktur Kek Mentega yang Ditambah dengan Puri Persea americana)

The effect of addition of avocado (Persea americana) puree on the physical and microstructure of butter cake was studied. Butter cakes were made by replacing butter with 10, 30 and 50% of avocado puree. Physical properties including batter specific gravity, volume, colour and image analysis of cellu...

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Bibliographic Details
Main Authors: Marina, A. M., Nurhanan, A. R., Wan Rosli, W. I., Nurul Ain, O.
Format: Article
Language:English
Published: Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2016
Subjects:
QD71-142 Analytical chemistry
RA0421 Public health. Hygiene. Preventive Medicine
TX341-641 Nutrition. Foods and food supply
Online Access:http://eprints.usm.my/31337/
http://eprints.usm.my/31337/1/SM_Marina_Persea_americana_puree_01092016.pdf

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