Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with Young Corn Powder (Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah Serbuk Jagung Muda)

Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with Young Corn Powder (Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah Serbuk Jagung Muda)

Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products inco...

Full description

Bibliographic Details
Main Authors: Anis Jauharah, M. Z., Wan Rosli, W. I., Daniel Robert, S
Format: Article
Language:English
Published: Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2014
Subjects:
RA0421 Public health. Hygiene. Preventive Medicine
TX341-641 Nutrition. Foods and food supply
Online Access:http://eprints.usm.my/32452/
http://eprints.usm.my/32452/1/06_M.Z._Anis_Jauharah_Biscuit_Mufin_MUHA.pdf

Similar Items

Similar Items