Physical properties and microstructure of butter cake added with Persea americana puree
The effect of addition of avocado (Persea americana) puree on the physical and microstructure of butter cake was studied. Butter cakes were made by replacing butter with 10, 30 and 50% of avocado puree. Physical properties including batter specific gravity, volume, colour and image analysis of cellu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia,
2016-07.
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| Online Access: | Get fulltext |