Morphological characteristics and texture properties of chiffon cake incorporated with different particle size of young corn powder
Normally, dietary fiber-enriched bakery products have a less desired harder texture. The effects of different particles size (45, 125 and 250 µm) of YCP added into chiffon cake on the morphological characteristics and textural properties as well as the sensory attributes were investigated in atte...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2015
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| Online Access: | http://eprints.usm.my/59041/1/ANA%20PEK%20YIN%20SIA%20-%20e%2024.pdf http://eprints.usm.my/59041/ |
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