Foam Properties Of Bahulu Batter As Influenced By Stabilizers
The formation and stability of foams and emulsions in Bahulu cake batter is a critical quality criterion in ensuring the quality of the final product such as structure, tenderness, moisture, and flavour Especially in the food industry, where consumer perceptions of quality are heavily impacted by ap...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2021
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| Online Access: | http://eprints.usm.my/52135/1/NURUL%20SYAFIRA%20NABILA%20BINTI%20JALALUDINeprints.pdf http://eprints.usm.my/52135/ |
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