The study of bread quality enriched with pineapple (ananas comosus) agro waste powder as a novel functional ingredient

The study of bread quality enriched with pineapple (ananas comosus) agro waste powder as a novel functional ingredient

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Bibliographic Details
Main Authors: Hassan C.Z., Ramli K., Suzila I., Kal-Kausar M.A.
Other Authors: Faculty of Science and Technology
Format: Conference Paper
Language:English
en_US
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2024
Subjects:
Bread quality
Functional ingredient
Pineapple agricultural waste
Agricultural wastes
Engineers
Hardness
Moisture
Moisture determination
Sensory analysis
Conventional methods
Descriptive analysis
Height Measurement
Physical analysis
Physico-chemical analysis
Proximate compositions
Food products
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