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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| フォーマット: | 学位論文 図書 |
| 言語: | English |
| 出版事項: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
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| 要約: | 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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| 物理的記述: | xii, 127 pages colour illustration 30cm |
| 書誌: | Includes bibliographical reference |
| ISBN: | X210000000890 |