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Effect of substitution durian rind powder with wheat flour on tarts quality
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
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, ...