Browsing Journal Articles by Subject "Durian"
Now showing items 1-2 of 2
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Effect of substitution durian rind powder with wheat flour on tarts quality
(2018-07-04)The objective of this research was to determine effect of substitution wheat flour with durian rind powder at 0, 5, 10 and 15% on tarts quality. Assessment by physical and chemical properties sensory evaluation. Results ... -
Effect of using durian rind powder substitution with wheat flour on brownies cake quality
(2020-01-05)This research aims to study the physical and chemical properties of Cha-nee durian rind powder and using durian rind powder to replace wheat flour in brownie cakes at 10,20 and 30% (w/w). Texture profile, chemical composition, ...