Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough

The drive to utilise different lipids, both for health benefits and for commercial reasons, in bakery goods has been extensive. However, the roles of the lipid plays in many products, let alone the influence of the level of saturation, are uncertain. The objective of work carried out is to understan...

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Bibliographic Details
Main Authors: Hasmadi Mamat, Sandra E. Hill
Format: Article
Language:English
Published: 2018
Subjects:
Online Access:https://eprints.ums.edu.my/id/eprint/23841/1/Effect%20of%20ingredients%20on%20the%20mass%20loss.pdf
https://eprints.ums.edu.my/id/eprint/23841/
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Institution: Universiti Malaysia Sabah
Language: English
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