Development and Physicochemical properties of Breadfruit (Artocarpus altilis) Resistant Starch Bread
This study aims to produce breadfruit-resistant starch (BRS) bread with resistant starch concentration levels of 5%, 10% and 15%, and determine the physicochemical properties of the BRS bread produced. This study involved two major phases which were the breadmaking process and physicochemical anal...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/6145/1/FH02-FBIM-18-19676.pdf http://eprints.unisza.edu.my/6145/ |
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