Sensory evaluation, physicochemical analysis, and glycaemic index of sweet potato (ipomoea batatas) flour composited doughnuts
Background and Aims : Muffins are one of bakery product that been consumed as snack widely by all aged. Wheat flours are being used as the basic ingredient of muffin and may have limited amount of nutritive value as compared to the pumpkin flour. The general objective of this study is to determine...
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| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/2491/1/FH03-FSK-19-31292.pdf http://eprints.unisza.edu.my/2491/2/FH03-FSK-19-31293.pdf http://eprints.unisza.edu.my/2491/ |
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| Institution: | Universiti Sultan Zainal Abidin |
| Language: | English English |