Physicochemical and functional properties of Terengganu cherry (Lepisanthes alata) flour and its application in cookiesl cbyMohd Nur'azim Shahuddin

Physicochemical and functional properties of Terengganu cherry (Lepisanthes alata) flour and its application in cookiesl cbyMohd Nur'azim Shahuddin

Bibliographic Details
Main Author: Mohd Nur'azim Shahuddin (Author)
Corporate Author: Universiti Sultan Zainal Abidin . Fakulti Biosumber & Industri Makanan
Format: Thesis Book
Published: 2016
Subjects:
Universiti Sultan Zainal Abidin > Project report
Cookies
Flour as food
Description
Physical Description:xi, 44 leaves : ill. ; 30cm.
Bibliography:Includes bibliographical references (leaves 40-43)

Similar Items