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...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Údar corparáideach: | |
| Formáid: | Tráchtas LEABHAR |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
|
| Ábhair: | |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|
Bí ar an gcéad duine le trácht a dhéanamh!