Development of bitter gourd (Momordica charantia) biscuit
The purpose of this study was to develop a new bitter gourd biscuit product by incorporating bitter gourd paste into biscuit formulations, and then to determine the effects of different percentages of bitter gourd paste on the physicochemical propees and the sensory acceptance of the bitter gourd bi...
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Terengganu:
Universiti Malaysia Terengganu,
2007.
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| Summary: | The purpose of this study was to develop a new bitter gourd biscuit product by incorporating bitter gourd paste into biscuit formulations, and then to determine the effects of different percentages of bitter gourd paste on the physicochemical propees and the sensory acceptance of the bitter gourd biscuits |
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| Physical Description: | xi, 87 p.: ill.; 30 cm.. |