| ชื่อเรื่อง | : | Chemical And Physical Properties Of Muffin Prepared From Different Levels Of Mango (Mangifera Indica) Variety Chokanan Pulp Flour. |
| นักวิจัย | : | Vee, S.C , Noor. Aziah, A.A |
| คำค้น | : | T11.95-12.5 Industrial directories |
| หน่วยงาน | : | Universiti Sains Malaysia, Malaysia |
| ผู้ร่วมงาน | : | - |
| ปีพิมพ์ | : | - |
| อ้างอิง | : | http://eprints.usm.my/11685/1/CHEMICAL_AND_PHYSICAL_PROPERTIES_OF_MUFFIN_PREPARED_FROM_DIFFERENT_LEVELS_OF_MANGO_%2DMangifera_indica%2D_variety_CHOKONAN_PULP_FLOUR.pdf , Vee, S.C and Noor. Aziah, A.A Chemical And Physical Properties Of Muffin Prepared From Different Levels Of Mango (Mangifera Indica) Variety Chokanan Pulp Flour. Working Paper. Universiti Sains Malaysia. |
| ที่มา | : | - |
| ความเชี่ยวชาญ | : | - |
| ความสัมพันธ์ | : | http://eprints.usm.my/11685/ |
| ขอบเขตของเนื้อหา | : | - |
| บทคัดย่อ/คำอธิบาย | : | Muffins were prepared with 0-20% mango pulp flour (MPF) and were evaluated
for physico-chemical properties. Increased in substitution of MPF showed an increased (p<0.05) in moisture, fat, crude fibre and ash content. The 20% MPF muffin differ significantly with the others in terms of mineral content such as copper, zinc, sodium, potassium and calcium. The resistant starch content of the muffins were unaffected by the substitution of MPF. Muffin substituted with 20% MPF has the highest (p<0.05) value of dietary fibres. However, muffins with substitution of MPF has smaller (p |
| บรรณานุกรม | : |
Vee, S.C , Noor. Aziah, A.A . (). Chemical And Physical Properties Of Muffin Prepared From Different Levels Of Mango (Mangifera Indica) Variety Chokanan Pulp Flour..
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia. Vee, S.C , Noor. Aziah, A.A . . "Chemical And Physical Properties Of Muffin Prepared From Different Levels Of Mango (Mangifera Indica) Variety Chokanan Pulp Flour.".
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia. Vee, S.C , Noor. Aziah, A.A . "Chemical And Physical Properties Of Muffin Prepared From Different Levels Of Mango (Mangifera Indica) Variety Chokanan Pulp Flour.."
กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia, . Print. Vee, S.C , Noor. Aziah, A.A . Chemical And Physical Properties Of Muffin Prepared From Different Levels Of Mango (Mangifera Indica) Variety Chokanan Pulp Flour.. กรุงเทพมหานคร : Universiti Sains Malaysia, Malaysia; .
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