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...
Sparad:
| Huvudupphovsman: | |
|---|---|
| Institutionell upphovsman: | |
| Materialtyp: | Lärdomsprov Bok |
| Språk: | English |
| Publicerad: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
|
| Ämnen: | |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|