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: Thesis Book
Language:English
Published: 2013
Subjects:
Universiti Sultan Zainal Abidin > Project report
Food > Analysis
Food > Composition
Table of Contents:
  • 1. Introduction
  • 2. Literature review
  • 3. Materials and methods
  • 4. Results and discussion

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