Utilization of sago (Metroxylon sagu Rottb.) flour as the major ingredient in processing pre-baked pie crust
This product development study was done to develop a low-cost product which is pre-baked pie crust utilizing a local raw material. sago (Metroxylon sagu Rottb.) flour. The product was prepared by substituting sago flour to wheat flour in 50:50, 75:25 and 10:0 proportions. The three formulations w...
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| Format: | Thesis |
| Language: | English |
| Published: |
2010
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