Nutritional value and physicochemical properties of white bread incorporated with hevea brasiliensis (rubber seed) flour

Nutritional value and physicochemical properties of white bread incorporated with hevea brasiliensis (rubber seed) flour

Bibliographic Details
Main Author: Hanum Suraya Mohd Zubir (Author)
Corporate Author: Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format: Book
Language:English
Published: 2018
Subjects:
Bread
Nutritive value
Universiti Sultan Zainal Abidin > Project report
Description
Physical Description:x, 56 leaves .illustration (some color) 30cm

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