The effect of isolated soy protein (ISP) and vegetable shortening (VS) on quality characteristics of keropok lekor

The effect of isolated soy protein (ISP) and vegetable shortening (VS) on quality characteristics of keropok lekor

Bibliographic Details
Main Author: Nor Sabariah Yahya (Author)
Corporate Author: Universiti Sultan Zainal Abidin Fakulti Teknologi Makanan
Format: Book
Language:English
Published: 2013
Subjects:
Universiti Sultan Zainal Abidin > Project report
Food > Analysis
Food > Composition

Tembila Project Report

Holdings details from Tembila Project Report
Call Number: FTM0002 2013
Accession Item Category Format Status Notes
1000160919 Reference Project Report Available

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