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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| Corporate Author: | |
| Format: | Thesis Book |
| Language: | English |
| Published: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
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| LEADER | 02149ntm a2200433Ii 4500 | ||
|---|---|---|---|
| 001 | vtls000138338 | ||
| 003 | MY-ArUMP | ||
| 005 | 20220630123354.0 | ||
| 008 | 191126s2018 my a f bm 000 0 eng d | ||
| 020 | |a X210000000890 | ||
| 035 | |a (OCoLC)1128865748 | ||
| 035 | |a (OCoLC)on1128865748 | ||
| 040 | |a MYPMP |b eng |e rda |c MYPMP | ||
| 049 | |a MYPA | ||
| 090 | |a TP248.65 |b F66A136 2018 |c f |d rb | ||
| 100 | 0 | |a Abdulluh, Fered Saadoon |d author | |
| 245 | 1 | 0 | |a Quality improvement of Arabic bread fortifies with omega-3 pufa and jackfruit using superheated-steam techniques / |c Fered Saadoon Abdulluh. |
| 264 | 1 | |a Perlis, Malaysia |b School of Bioprocess Engineering, Universiti Malaysia Perlis |c 2018 | |
| 300 | |a xii, 127 pages |b colour illustration |c 30cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 502 | |a Thesis (Master of Science) -- Universiti Malaysia Perlis. School of Bioprocess Engineering, 2018 | ||
| 504 | |a Includes bibliographical reference | ||
| 520 | |a 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. | ||
| 541 | |a Gift from Centre for Graduate Studies (Master of Science) |d 2018 | ||
| 650 | 0 | |9 301 |a Food |x Biotechnology | |
| 650 | 0 | |9 302 |a Steam, Superheated | |
| 650 | 0 | |9 303 |a Biochemical engineering | |
| 650 | 1 | |9 304 |a Genetically modified foods | |
| 650 | 0 | |9 305 |a Enriched foods | |
| 710 | 2 | |a Universiti Malaysia Perlis | |
| 720 | |a Associate Professor Dr. Mohd Irfan Hatim, |e supervisor | ||
| 790 | 1 | |a School of Bioprocess Engineering | |
| 791 | 1 | |a Master of Science | |
| 792 | 1 | |a 2018 | |
| 942 | |2 lcc |c BK-TD | ||
| 999 | |c 20104 |d 20104 | ||
| 952 | |0 0 |1 0 |2 lcc |4 0 |6 TP024865 F66 A136 02018 F RB |7 0 |9 25440 |a PTSFP |b PTSFP |c 6 |d 2021-07-31 |o TP248.65 F66A136 2018 f rb |p 056661 |r 2021-07-31 |t 1 |w 2021-07-31 |y BK-TD | ||