Physicochemical and Sensorial Evaluation of Biscuit and Muffin Incorporated with Young Corn Powder (Penilaian Fizikokimia dan Sensori Biskut dan Mufin yang Ditambah Serbuk Jagung Muda)
Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products inco...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science and Technology, Universiti Kebangsaan Malaysia,
2014.
|
| Subjects: | |
| Online Access: | Get fulltext |