The Physicochemical and Sensory Attributes of Watermelon Rind Flour Incorporated Steamed Cupcake
This study aim to investigate the physicochemical and sensory attributes of watermelon rind flour incorporated steamed cupcakes. The produced watermelon rind flour using hot-air drying at 40, 60°C and freeze drying were substituted for plain flour at 10% level to produce CR40, CR60, and CRFD, resp...
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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/6159/1/FH02-FBIM-18-19084.pdf http://eprints.unisza.edu.my/6159/ |
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