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

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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

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