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...
محفوظ في:
| المؤلف الرئيسي: | |
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| مؤلف مشترك: | |
| التنسيق: | أطروحة كتاب |
| اللغة: | English |
| منشور في: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
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| الموضوعات: | |
| الوسوم: |
إضافة وسم
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