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

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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:	Book
Published:	2016
Subjects:	Universiti Sultan Zainal Abidin > Project report Cookies Flour as food

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