Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486].
Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut. Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea a...
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| Format: | Thesis |
| Language: | en |
| Published: |
2004
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| Subjects: | |
| Online Access: | http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf http://eprints.usm.my/6315/ |
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| _version_ | 1832687018128179200 |
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| author | Yahya, Mohammad Noor Adros |
| author_facet | Yahya, Mohammad Noor Adros |
| author_sort | Yahya, Mohammad Noor Adros |
| building | Hamzah Sendut Library |
| collection | Institutional Repository |
| content_provider | Universiti Sains Malaysia |
| content_source | USM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut.
Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea and mungbean. |
| format | Thesis |
| id | my.usm.eprints.6315 |
| institution | Universiti Sains Malaysia |
| language | en |
| publishDate | 2004 |
| record_format | eprints |
| spelling | my.usm.eprints.6315 http://eprints.usm.my/6315/ Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486]. Yahya, Mohammad Noor Adros TX642-840 Cookery Tepung sagu telah digunakan sebagai penukar lemak sebanyak 40% dan tepung gandum telah digantikan dengan 35% tepung legum (kacang kuda dan kacang hijau) dalam formulasi biskut. Sago flour at 40% level was used as fat replacer in cookies together with wheat flour substituted at 35% with chickpea and mungbean. 2004-04 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf Yahya, Mohammad Noor Adros (2004) Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486]. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | TX642-840 Cookery Yahya, Mohammad Noor Adros Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer [TX772. N818 2004 f rb] [Microfiche 7486]. |
| title | Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
[TX772. N818 2004 f rb] [Microfiche 7486].
|
| title_full | Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
[TX772. N818 2004 f rb] [Microfiche 7486].
|
| title_fullStr | Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
[TX772. N818 2004 f rb] [Microfiche 7486].
|
| title_full_unstemmed | Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
[TX772. N818 2004 f rb] [Microfiche 7486].
|
| title_short | Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
[TX772. N818 2004 f rb] [Microfiche 7486].
|
| title_sort | physico-chemical and shelf-life studies on reduced fat legume-based cookies using sago flour as a fat replacer
[tx772. n818 2004 f rb] [microfiche 7486]. |
| topic | TX642-840 Cookery |
| url | http://eprints.usm.my/6315/1/PHYSICO-CHEMICAL_AND_SHELF-LIFE.pdf http://eprints.usm.my/6315/ |
| url_provider | http://eprints.usm.my/ |