The effects of pumpkin flour incorporation on the characteristics of cake
The objective of this study was to determine the effects of pumpkin flour incorporation on the physicochemical characteristics of cake and to evaluate the acceptance of cakes incorporated with pumpkin flour
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Terengganu:
Universiti Malaysia Terengganu,
2007.
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| Summary: | The objective of this study was to determine the effects of pumpkin flour incorporation on the physicochemical characteristics of cake and to evaluate the acceptance of cakes incorporated with pumpkin flour |
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| Physical Description: | xi, 77 p.: ill.; 30 cm.. |