Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri
The study was carried out to determine the suitable amount chickpea to be added in the biscuit formulations. The chickpea biscuit was prepared with addition of raw chickpea with different formulation that consist of 5%, 10%, 15% and 20% of chickpea. Basic formulation of biscuit was developed without...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/104008/1/104008.pdf https://ir.uitm.edu.my/id/eprint/104008/ |
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| Institution: | Universiti Teknologi Mara |
| Language: | English |