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...

Full description

Saved in:
Bibliographic Details
Main Author: Yahya, Mohammad Noor Adros
Format: Thesis
Language:English
Published: 2004
Subjects:
Online Access:http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf
http://eprints.usm.my/6315/
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Sains Malaysia
Language: English
id my.usm.eprints.6315
record_format eprints
spelling my.usm.eprints.6315 http://eprints.usm.my/6315/ 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]. Yahya, Mohammad Noor Adros TX642-840 Cookery 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 and mungbean. 2004-04 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf Yahya, Mohammad Noor Adros (2004) 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]. Masters thesis, Universiti Sains Malaysia.
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic TX642-840 Cookery
spellingShingle TX642-840 Cookery
Yahya, Mohammad Noor Adros
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].
description 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 and mungbean.
format Thesis
author Yahya, Mohammad Noor Adros
author_facet Yahya, Mohammad Noor Adros
author_sort Yahya, Mohammad Noor Adros
title 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].
title_short 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].
title_full 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].
title_fullStr 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].
title_full_unstemmed 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].
title_sort 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].
publishDate 2004
url http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf
http://eprints.usm.my/6315/
_version_ 1643700413073981440