| ชื่อเรื่อง | : | Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour |
| นักวิจัย | : | Wong, Lee Min |
| คำค้น | : | T1-995 Technology(General) |
| หน่วยงาน | : | Universiti Sains Malaysia, Malaysia |
| ผู้ร่วมงาน | : | - |
| ปีพิมพ์ | : | 2555 |
| อ้างอิง | : | http://eprints.usm.my/42843/1/WONG_LEE_MIN.pdf , Wong, Lee Min (2012) Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour. Masters thesis, Universiti Sains Malaysia. |
| ที่มา | : | - |
| ความเชี่ยวชาญ | : | - |
| ความสัมพันธ์ | : | http://ezproxy.usm.my/login?url=http ://ethesis.usm.my/jspui , http://eprints.usm.my/42843/ |
| ขอบเขตของเนื้อหา | : | - |
| บทคัดย่อ/คำอธิบาย | : | The objective of this research was to determine the physico-chemical, nutritional and organoleptic attributes of sponge cake by partial substitution of wheat flour with mango pulp and peel flour (MPuF and MPeF, respectively) at different levels (control, 5, 10, 20 and 30%). In the present study, the chemical composition, antioxidants and functional properties of MPuF and MPeF were evaluated. Compared to the commercial wheat flour (WF), the MPuF and MPeF were significantly (p<0.05) low in moisture and protein, but high in crude fibre and ash content. The MPuF and MPeF showed a balance in soluble and insoluble dietary fibre (SDF and IDF) proportions, ranging from 29 to 35% and 65 to 70% of total dietary fibre (TDF) content, respectively. |
| บรรณานุกรม | : |
Wong, Lee Min . (2555). Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour.
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia. Wong, Lee Min . 2555. "Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour".
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia. Wong, Lee Min . "Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour."
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia, 2555. Print. Wong, Lee Min . Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour. กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia; 2555.
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