Proximate composition and physical-chemical properties of snack bar with konjac glucomannan

Proximate composition and physical-chemical properties of snack bar with konjac glucomannan

Bibliographic Details
Main Author: Nur Hasyimah Tajudin (Author)
Corporate Author: Universiti Sultan Zainal Abidin . Fakulti of Bioresources and Food Industry
Format: Thesis Book
Language:English
Published: 2019
Subjects:
Food > Analysis
Universiti Sultan Zainal Abidin > Project report
Food Chemical analysis

Tembila Project Report

Holdings details from Tembila Project Report
Call Number: FBIM0019 2019
Accession Item Category Format Status Notes
1000178234 Reference Project Report Available

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