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

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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

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