Physicochemical Properties and Sensory Evaluation of Cracker Incorporated with Green Spinach (Spinacia oleracea) and Red Spinach (Amaranthus dubius) during Storage
Incorporating spinach powder can be seen as a commodity to increase the nutritional value, physical properties and creating new flavour of cracker. The purpose of this study was to develop a new food product and determine the physicochemical properties and sensory acceptability of cracker incorporat...
Saved in:
| Main Author: | |
|---|---|
| Format: | Undergraduate Final Project Report |
| Language: | English |
| Published: |
2019
|
| Online Access: | http://discol.umk.edu.my/id/eprint/4468/1/DAPHANE%20TEO%20WEN%20XIN.pdf http://discol.umk.edu.my/id/eprint/4468/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!