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F U L L P A P E R Effect of enzyme concentrations on total reducing sugar from leftover croissants and doughnuts via enzymatic hydrolysis Mohd Thani, N., *Mustapa Kamal, S.M., Taip, F.S.,Sulaiman, A. and Omar, R. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Department of Chemical and Environmental Engineering, Faculty of Engineering, Univeristi Putra Malaysia, 43400 Serdang, Selangor, Malaysia.