Physico-Chemical Properties of Bread Made of Frozen Dough Incorporated with Rubber Seed ( Hevea Brasiliensis) Flour Stored at Different Storage Temperature
Rubber seed is an underutilised by-product from rubber seeds and contains high protein. The dough that undergoes freezing negatively affects the quality of the end product. This study was conducted to determine the physical and chemical properties of bread that was made from frozen dough, incorporat...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/5734/1/FH02-FBIM-19-24119.pdf http://eprints.unisza.edu.my/5734/ |
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