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...
Gorde:
| Egile nagusia: | |
|---|---|
| Erakunde egilea: | |
| Formatua: | Thesis Liburua |
| Hizkuntza: | English |
| Argitaratua: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
|
| Gaiak: | |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Izan zaitez lehena ohar bat uzten!