Quality improvement of Arabic bread fortifies with omega-3 pufa and jackfruit using superheated-steam techniques /

Quality improvement of Arabic bread fortifies with omega-3 pufa and jackfruit using superheated-steam techniques /

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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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Bibliografski detalji
Glavni autor:	Abdulluh, Fered Saadoon author
Autor kompanije:	Universiti Malaysia Perlis
Format:	Disertacija Knjiga
Jezik:	English
Izdano:	Perlis, Malaysia School of Bioprocess Engineering, Universiti Malaysia Perlis 2018
Teme:	Food > Biotechnology Steam, Superheated Biochemical engineering Genetically modified foods Enriched foods
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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