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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000097569 |
| 008 |
191114s2019 my eng |
| 050 |
0 |
0 |
|a FBIM0010 2018
|
| 090 |
0 |
0 |
|a FBIM0010 2018
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| 100 |
0 |
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|a Nur Eliya Farahin Mohd Halim
|e author
|
| 245 |
0 |
4 |
|a Physicochemical and sensory attributes of sponge cake formulated with partial replacement of soybean flour and isomalt
|c Nur Eliya Farahin binti Mohd Halim
|
| 260 |
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|c 2018
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| 300 |
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|a x, 43 leaves
|b .illustration (some color)
|c 30cm
|
| 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 1000178247
|b Project Report
|c Reference
|e Tembila Campus
|