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20221113093000.0 |
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191104s2019 my eng |
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|a FBIM0019 2019
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|a FBIM0019 2019
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| 100 |
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|a Nur Hasyimah Tajudin ,
|e author
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| 245 |
0 |
4 |
|a Proximate composition and physical-chemical properties of snack bar with konjac glucomannan
|c Nur Hasyimah binti Tajudin
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| 260 |
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|c 2019
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| 300 |
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|a xii, 41 leaves :
|b .illustration (some color) ;
|c 30cm.
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| 502 |
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|a Project Report (Bachelor of Food Technology) - Universiti Sultan Zainal Abidin, 2019
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|a Includes bibliographical references
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|a 1. Introduction -- 2. Literature review -- 3. Materials and methods -- 4. Result and discussion -- 5. Conclusion
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| 610 |
1 |
0 |
|a Food
|x Analysis
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| 610 |
2 |
0 |
|a Universiti Sultan Zainal Abidin
|x Project report
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| 610 |
1 |
0 |
|a Food Chemical analysis
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| 710 |
2 |
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|a Universiti Sultan Zainal Abidin .
|b Fakulti of Bioresources and Food Industry
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| 999 |
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|a 1000178234
|b Project Report
|c Reference
|e Tembila Campus
|