Quality improvement of Arabic bread fortifies with omega-3 pufa and jackfruit using superheated-steam techniques /
The specific objectives of this research were ; to formulate Arabic bread incorporated with Omega-3 and Jackfruit juice and baked by superheated steam and normal oven ; to analysethe physico-chemical,antioxidant activity and lipid oxidation of the prepared Arabic bread sample ; to evaluate sensory a...
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| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
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| Zusammenfassung: | The specific objectives of this research were ; to formulate Arabic bread incorporated with Omega-3 and Jackfruit juice and baked by superheated steam and normal oven ; to analysethe physico-chemical,antioxidant activity and lipid oxidation of the prepared Arabic bread sample ; to evaluate sensory attributesfor Arabic bread (control) and Arabic bread incorporated with Omega-3 and Jackfruit. |
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| Beschreibung: | xii, 127 pages colour illustration 30cm |
| Bibliographie: | Includes bibliographical reference |
| ISBN: | X210000000890 |