Physicochemical, Antioxidative and Sensory Properties of Muffin Using Different Drying Time of Cocoa Pulp
There were abundance of cocoa pulp discarded to the environment. However, there were insufficient amount or little research being explored on utilizing edible by-product such as cocoa pulp to be incorporated into muffin. In this study, wheat flour was partially substituted with 10% of commercial coc...
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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/4715/1/NUR%20SUHAILI%20BINTI%20ABDUL%20MALEK.pdf http://discol.umk.edu.my/id/eprint/4715/ |
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