Effect of different drying conditions on dietary fibre content of watermelon rind and its application in steamed cupcake

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Effect of different drying conditions on dietary fibre content of watermelon rind and its application in steamed cupcake

Bibliographic Details
Main Author:	Mazlyani Paet (Author)
Corporate Author:	Universiti Sultan Zainal Abidin Fakulti Biosumber & Industri Makanan
Format:	Book
Subjects:	Universiti Sultan Zainal Abidin > Project report Food > Drying

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