Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)

International Food Research Journal

Volumn 19, Issue 2, 2012, Pages 515-519

  Siti Faridah, M A ^a   Noor Aziah, A A ^b  

^a UNIVERSITI MALAYSIA SABAH   (Malaysia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

Jackfruit seed flour; Polydextrose; Responses surface methodology

Indexed keywords

ARTOCARPUS; ARTOCARPUS HETEROPHYLLUS; THEOBROMA CACAO; TRITICUM AESTIVUM;

EID: 84857951132     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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