Physicochemical characteristics and sensory evaluation of ‘kuih bangkit’ made from banana starch / Ayeesha Ahmad Mustaza
Interest in nutraceutical food has increase in consumer demands such as high fiber food products. However, addition or substitution of the ingredient gives several differences in taste, appearance, color and texture to the products. The objective of this final year project is to developed ‘Kuih Bang...
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| Format: | Student Project |
| Language: | English |
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Faculty of Applied Sciences
2008
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| Online Access: | http://ir.uitm.edu.my/id/eprint/464/ http://ir.uitm.edu.my/id/eprint/464/2/PPb_AYEESHA%20AHMAD%20MUSTAZA%20AS%2008_5.pdf |