Physicochemical and sensory properties of bahulu and chocolate mousse developed from pulses and vegetable canned liquids
In food industry, egg white is the most common foaming agent for numerous aerated foods. As some pulses and vegetable canned liquids possessed comparable foaming properties as egg white liquid, this study was conducted to characterise Bahulu and Chocolate Mousse developed from 6 selected canned liqu...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35299/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/35299/5/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35299/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Malaysia Sabah |
| Language: | English English |