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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| Main Author: | |
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| Format: | Undergraduate Final Project Report |
| Language: | English |
| Published: |
2019
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| 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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