Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut. Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea a...
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2004
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/6315/ http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf |
Similar Items
IMG 313 - PRINSIP-PRINSIP PENGAWETAN MAKANAN I APRIL 1998.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1998)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1998)
IMG 314-2 - PEMBUNGKUSAN MAKANAN OKT-NOV 1993.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1993)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1993)
Physico-Chemical And Shelf-Life
Studies On Reduced Fat Legume-Based
Cookies Using Sago Flour As A Fat Replacer
by: Yahya, Mohammad Noor Adros
Published: (2004)
by: Yahya, Mohammad Noor Adros
Published: (2004)
Information sources on culinary tourism for France,Italy and Thailand.
by: Abdul Karim, Muhammad Shahrim, et al.
Published: (2008)
by: Abdul Karim, Muhammad Shahrim, et al.
Published: (2008)
Polycyclic Aromatic Hydrocarbons in Grilled Beef and Chicken and Their Reduction Through Various Treatments
by: Farhadian, Afsaneh
Published: (2010)
by: Farhadian, Afsaneh
Published: (2010)
Effects Of Different Cooking Methods And Storage Conditions On The Rice Starch Digestibility
by: Ramakrishnan, Yogeshini
Published: (2009)
by: Ramakrishnan, Yogeshini
Published: (2009)
Preparation of Sous Vide Chicken Rice and Chicken Keel
by: Tan, Cheng Huat
Published: (2005)
by: Tan, Cheng Huat
Published: (2005)
Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken
by: Mohd Mukhtar, Mohd Safzan
Published: (2009)
by: Mohd Mukhtar, Mohd Safzan
Published: (2009)
Evaluation of local spices and herbs as marinating ingredients for the reduction of heterocyclic amines in grilled beef
by: Sepahpour, Shabnam
Published: (2017)
by: Sepahpour, Shabnam
Published: (2017)
IWK 302 - KEJURUTERAAN KAYU OKT 04.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
IWK 304 - PENGELUARAN PERABOT MAC 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
IWK 304 - PENGELUARAN PERABUT SEPT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)
IWK 304 - PENGELUARAN PERABOT NOV.05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
Aplikasi teknologi pembinaan buluh dalam pembangunan kemudahan komuniti
by: Abd Wahab, Izudinshah, et al.
Published: (2021)
by: Abd Wahab, Izudinshah, et al.
Published: (2021)
Motifs, placements and influences of woodcarving in Muar traditional Malay houses
by: Yusof, Hanita, et al.
by: Yusof, Hanita, et al.
The primary study of peat soil in wood plastic composite
by: Alias, Mohd Fairuz, et al.
Published: (2020)
by: Alias, Mohd Fairuz, et al.
Published: (2020)
Development of a coconut- and palm-based fat blend for a cookie filler.
by: Mat Yusoff, Masni, et al.
Published: (2013)
by: Mat Yusoff, Masni, et al.
Published: (2013)
Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs
by: Z., Nurfazwin, et al.
Published: (2017)
by: Z., Nurfazwin, et al.
Published: (2017)
The Preparation And Characterization Of Papa Ya Slices And Flour And The Potential Of Flour In Cookie Preparation
by: Varastegani, Boshra
Published: (2014)
by: Varastegani, Boshra
Published: (2014)
Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera)
by: Iwansyah, Ade Chandra, et al.
Published: (2022)
by: Iwansyah, Ade Chandra, et al.
Published: (2022)
Effect of oat to flour ratio on stickiness of the cookie dough
by: Mohd Jais, Nurain, et al.
Published: (2019)
by: Mohd Jais, Nurain, et al.
Published: (2019)
Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)
by: Lee, Aslinah Nyuk Fong, et al.
Published: (2018)
by: Lee, Aslinah Nyuk Fong, et al.
Published: (2018)
Quality of gluten-free cookies from germinated brown rice flour
by: Bolarinwa, Islamiyat Folashade, et al.
Published: (2019)
by: Bolarinwa, Islamiyat Folashade, et al.
Published: (2019)
Effects of sugar types and organic acids used on heterocylic amines (HCAs) formation in marinated chicken satay
by: Hasnol, Nur Diyana Syamim
Published: (2014)
by: Hasnol, Nur Diyana Syamim
Published: (2014)
Virgin kraft pulp and paper characteristics of Vitex Pubescens Vahl. (Halban) wood
by: Masrol, Shaiful Rizal, et al.
Published: (2020)
by: Masrol, Shaiful Rizal, et al.
Published: (2020)
Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours
by: Abdul Wahid, Nur Hafizah
Published: (2021)
by: Abdul Wahid, Nur Hafizah
Published: (2021)
Effects Of Heat Moisture Treatment On The Physicochemical Properties Of Legume Flours
by: Abdul Wahid, Nur Hafizah
Published: (2021)
by: Abdul Wahid, Nur Hafizah
Published: (2021)
Determining frying oil deterioration using chemical and physical methods
by: Frage Abookleesh, Frage Lhadi
Published: (2009)
by: Frage Abookleesh, Frage Lhadi
Published: (2009)
Development of low glycemic index cookies made from functional cassava pulp flour
by: Hidayat, Beni, et al.
Published: (2023)
by: Hidayat, Beni, et al.
Published: (2023)
Kesan Teknik Silvikultur Terhadap Sifat Asas Gigantochloa Scortechiini Di Dirian Semulajadi [SB317.B2 R818 2004 f rb]
[Microfiche 7537].
by: Zukefli, Rosfaizal
Published: (2004)
by: Zukefli, Rosfaizal
Published: (2004)
Differentiation of lard, chicken fat, beef fat, and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar , Nina Naguiah, et al.
Published: (2013)
by: Ahmad Nizar , Nina Naguiah, et al.
Published: (2013)
Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques
by: Ahmad Nizar, Nina Naquiah, et al.
Published: (2013)
by: Ahmad Nizar, Nina Naquiah, et al.
Published: (2013)
Palm Fats as Animal Fat Analogues in Beef Burgers
by: Wan Rosli, W. I., et al.
Published: (2003)
by: Wan Rosli, W. I., et al.
Published: (2003)
Fruiting-body-base flour from an oyster mushroom – a waste source of antioxidative flour for developing potential functional cookies and steamed-bun
by: Wan Mohtar, Wan Abd Al Qadr Imad, et al.
Published: (2018)
by: Wan Mohtar, Wan Abd Al Qadr Imad, et al.
Published: (2018)
Properties of coating systems during the initial period of deep-fat frying as affected by flour type, temperature and pressure
by: Salma Mohamad Yusop,, et al.
Published: (2009)
by: Salma Mohamad Yusop,, et al.
Published: (2009)
Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2022)
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2022)
The Cookies Club (Cookies Business) / Hidayati Sufiah Roslan
by: Hidayati Sufiah, Roslan
Published: (2020)
by: Hidayati Sufiah, Roslan
Published: (2020)
Seed fat from Madhuca longifolia as raw material for Halal alternative fats
by: Marikkar, Mohammed Nazrim
Published: (2012)
by: Marikkar, Mohammed Nazrim
Published: (2012)
Formulation of fat substitute using plant-based fats simulating the properties of lard
by: Abdul Manaf, Yanty Noorzianna
Published: (2015)
by: Abdul Manaf, Yanty Noorzianna
Published: (2015)
Effects of processing variables and full fat soy flour on nutritional and sensory properties of spaghetti using a mixture design approach.
by: Behzad, Nasehi, et al.
Published: (2009)
by: Behzad, Nasehi, et al.
Published: (2009)