Physico-chemical and sensory characteristics of sponge cake made with banana (Musa sapientum) peel flour and self-raising flour

The purpose of this study was to determine the physico-chemica and sensory properties of cake made with self-raising flour and banana (Musa sapientum) peel flour

Main Author: Siti Nor Diana Salleh
Published: Terengganu: Universiti Malaysia Terengganu, 2007.

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