Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient
Cornlettes (young corn) is rarely used in maximizing its usage as well as to accommodate the demands in functional food development. Objective: This study aimed to investigate physicochemical properties and morphological characteristics of composite flour containing cornlettes powder (CP) which part...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
American-Eurasian Network for Scientific Information (AENSI Publisher)
2016
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/31471/ http://eprints.usm.my/31471/1/AJBAS_Cornlettes_Mac_2016_300-306.pdf |