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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000097536 |
| 008 |
191104s2019 my eng |
| 050 |
0 |
0 |
|a FBIM0026 2019
|
| 090 |
0 |
0 |
|a FBIM0026 2019
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| 100 |
0 |
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|a Nurul Zatil 'Amirah Karim
|e author
|
| 245 |
0 |
4 |
|a Physicochemical and sensory attributes of fish crackers (keropok segera) prepared with tapioca flour and wheat flour cooked by two different methods
|c Nurul Zatil 'Amirah Karim
|
| 260 |
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|c 2019
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| 300 |
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|a x, 57 leaves
|b .illustration (some color)
|c 30cm
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| 610 |
1 |
0 |
|a Food
|x Sensory evaluation
|
| 610 |
2 |
0 |
|a Universiti Sultan Zainal Abidin
|x Project report
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| 710 |
2 |
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|a Universiti Sultan Zainal Abidin
|b Fakulti of Bioresources and Food Industry
|
| 999 |
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|a 1000178241
|b Project Report
|c Reference
|e Tembila Campus
|