Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology

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Passion Fruit Infused Gluten Free Noodle: Optimization of Ingredient Levels Using Response Surface Methodology

Bibliographic Details
Main Author:	Lee, Mei Ying
Format:	Final Year Project / Dissertation / Thesis
Published:	2016
Subjects:	Q Science (General)
Online Access:	http://eprints.utar.edu.my/2294/ http://eprints.utar.edu.my/2294/1/FdS%2D2016%2D1405772%2D1.pdf

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