Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt

Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt

Bibliographic Details
Main Author: Nur Eliya Farahin Mohd Halim (Author)
Corporate Author: Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format: Book
Language:English
Published: 2018
Subjects:
Food > Sensory evaluation
Universiti Sultan Zainal Abidin > Project report

Tembila Project Report

Holdings details from Tembila Project Report
Call Number: FBIM0010 2018
Accession Item Category Format Status Notes
1000178247 Reference Project Report Available

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