Physico-chemical and organoleptic properties of frozen dough incorporated with rubber seeds (hevea brasiliensis) flour with the different storage temperature

Physico-chemical and organoleptic properties of frozen dough incorporated with rubber seeds (hevea brasiliensis) flour with the different storage temperature

Bibliographic Details
Main Author: Nadia Syahirah Zulkefli (Author)
Corporate Author: Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format: Book
Language:English
Published: 2018
Subjects:
Food > Sensory evaluation
Frozen foods
Universiti Sultan Zainal Abidin > Project report
Description
Physical Description:xi, 64 leaves .illustration (some color) 30cm

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