Physical Properties and Sensory Acceptability of Cracker Made from Pumpkin (Cucurbita mochata) Flour During Storage

The purpose of this study was to determine the physical properties and sensory acceptability of cracker made from pumpkin (Cucurbita mochata) flour. Pumpkin flour at four levels (20%, 30%, 40% and 50%) of flour substitution was formulated. Cracker without pumpkin flour served as control. Colour prop...

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Bibliographic Details
Main Author: Nur Solehin Sulaiman
Format: Undergraduate Final Project Report
Language:English
Published: 2019
Online Access:http://discol.umk.edu.my/id/eprint/4713/1/NUR%20SOLEHIN%20SULAIMAN.pdf
http://discol.umk.edu.my/id/eprint/4713/
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