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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書誌詳細
第一著者:	Abdulluh, Fered Saadoon author
団体著者:	Universiti Malaysia Perlis
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
主題:	Food > Biotechnology Steam, Superheated Biochemical engineering Genetically modified foods Enriched foods
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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