Development of frozen grated cassava paste as a base for Malaysian traditional cakes (PDF boleh COPY)
The optimum formulation for production of baked cassava cake i.e. a type of Malaysian traditional cake was determined using response surface methodology (RSM). The effects of amount of ingredients such as sugar (10-30%) and coconut milk (15-35%) on the instrumental textural characteristics and senso...
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2008
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/7581/1/ABS_----_FSTM_2008_18.pdf http://psasir.upm.edu.my/id/eprint/7581/ |
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