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...
Saved in:
| 主要作者: | |
|---|---|
| 企業作者: | |
| 格式: | Thesis 圖書 |
| 語言: | English |
| 出版: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
|
| 主題: | |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 總結: | 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. |
|---|---|
| 實物描述: | xii, 127 pages colour illustration 30cm |
| 參考書目: | Includes bibliographical reference |
| ISBN: | X210000000890 |