Influence of soybean residue flour in wheat batter formulation on physical properties of French fries / Aishah Mohd Marsin
In this study, French fries were analyzed by using variant batter formulation with the addition of fiber. Fiber is one of food proximate sources which able to reduce the absorption of oil intake to food. Soybean grains is commonly used to make drinks or food products. Fiber could be obtained from so...
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| Format: | Book Section |
| Language: | English |
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Faculty of Plantation and Agrotechnology
2023
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| Online Access: | https://ir.uitm.edu.my/id/eprint/80859/1/80859.pdf https://ir.uitm.edu.my/id/eprint/80859/ |
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