Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology
| Main Author: | |
|---|---|
| Format: | Final Year Project / Dissertation / Thesis |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://eprints.utar.edu.my/2294/ http://eprints.utar.edu.my/2294/1/FdS%2D2016%2D1405772%2D1.pdf |
| _version_ | 1848885626582073344 |
|---|---|
| author | Lee, Mei Ying |
| author_facet | Lee, Mei Ying |
| author_sort | Lee, Mei Ying |
| building | UTAR Institutional Repository |
| collection | Online Access |
| first_indexed | 2025-11-15T19:25:35Z |
| format | Final Year Project / Dissertation / Thesis |
| id | utar-2294 |
| institution | Universiti Tunku Abdul Rahman |
| institution_category | Local University |
| last_indexed | 2025-11-15T19:25:35Z |
| publishDate | 2016 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | utar-22942017-03-30T10:25:46Z Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology Lee, Mei Ying Q Science (General) 2016-12-19 Final Year Project / Dissertation / Thesis NonPeerReviewed application/pdf http://eprints.utar.edu.my/2294/1/FdS%2D2016%2D1405772%2D1.pdf Lee, Mei Ying (2016) Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology. Final Year Project, UTAR. http://eprints.utar.edu.my/2294/ |
| spellingShingle | Q Science (General) Lee, Mei Ying Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology |
| title | Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology |
| title_full | Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology |
| title_fullStr | Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology |
| title_full_unstemmed | Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology |
| title_short | Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology |
| title_sort | passion fruit infused gluten free noodle: optimization of ingredient levels using response surface methodology |
| topic | Q Science (General) |
| url | http://eprints.utar.edu.my/2294/ http://eprints.utar.edu.my/2294/1/FdS%2D2016%2D1405772%2D1.pdf |