The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder

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The Challenges In The Development Of Bread Using Modified Cassava Flour (Mocaf) With Addition Of Roselle Calyces Powder

The aims of this comprehensive study were to review the current research development on functional bread, the application of modified cassava flour (MOCAF) as a wheat substitution in bakery products and to review the properties of Roselle calyces powder in bakery products. With the advancement in th...

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Bibliographic Details
Main Author:	Azahari, Nur Amiera Kamilia
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2020
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/47362/ http://eprints.usm.my/47362/1/NUR%20AMIERA%20KAMILIA%20AZAHARI.pdf

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