Process development of 'dadih' preparation using xylitol as substitute sugar: effect on thermal and texture characteristics
‘Dadih’ is one of the popular Malaysian puddings and a trad itional food normally consumed as a dessert. Producing healthy ‘dadih’by replacing sugar (sucrose) content with xylitol will provide intense sweetness with fewer calories. The objectives of the present study are to determine the suitable...
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| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Published: |
Engineers Australia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/33703/ http://www.conference.net.au/chemeca2012/papers/154.pdf |
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