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20221114.0 |
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160609s2016 my |
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|a FBIM0007 2016
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| 090 |
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|a FBIM0007 2016
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| 100 |
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|a Nurul Zawani Shaari ,
|e author
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| 245 |
1 |
4 |
|a Characteristics of dried noodles prepared from different high fibre sourcesl cbyNurul Zawani Shaari
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| 260 |
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|c 2016
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| 300 |
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|a xii,35 leaves :
|b ill. ;
|c 30cm.
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| 502 |
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|a Project Report (Ijazah Sarjana Muda Teknologi Makanan) - Universiti Sultan Zainal Abidin, 2016
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| 504 |
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|a Includes bibliographical references (leaves 28-32)
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| 505 |
0 |
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|a 1. Introduction -- 2. Literature reviews -- 3. Materials and methods -- 4. Result and Discussion -- 5. Conclusion and Recommendation
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| 610 |
2 |
0 |
|a Universiti Sultan Zainal Abidin
|x Project report
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| 650 |
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0 |
|a Food
|x Fiber content
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| 650 |
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0 |
|a Noodle
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| 710 |
2 |
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|a Universiti Sultan Zainal Abidin .
|b Fakulti Biosumber & Industri Makanan
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| 999 |
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|a 1000166343
|b Project Report
|c Reference
|e Tembila Campus
|