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...
Zapisane w:
| 1. autor: | |
|---|---|
| Korporacja: | |
| Format: | Praca dyplomowa Książka |
| Język: | English |
| Wydane: |
Perlis, Malaysia
School of Bioprocess Engineering, Universiti Malaysia Perlis
2018
|
| Hasła przedmiotowe: | |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|
Napisz pierwszy komentarz!