Sensory evaluation, physicochemical properties and expected glycaemic index of muffin incorporated with wheat flour and pumpkin (Cucurbita moschata) flour.
Background and Aims : This study aims to develop the doughnuts that incorporated with different formulated percentages and types of sweet potato flour. Sweet potato flour (SPF) contains less amount of protein but rich in dietary fiber content and carbohydrate, so a successful combination with whea...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2019
|
| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/2492/1/FH03-FSK-19-31291.pdf http://eprints.unisza.edu.my/2492/2/FH03-FSK-19-31290.pdf http://eprints.unisza.edu.my/2492/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|