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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000097590 |
| 008 |
191117s2019 my eng |
| 050 |
0 |
0 |
|a FBIM0020 2018
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| 090 |
0 |
0 |
|a FBIM0020 2018
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| 100 |
0 |
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|a Nadia Syahirah Zulkefli
|e author
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| 245 |
0 |
4 |
|a Physico-chemical and organoleptic properties of frozen dough incorporated with rubber seeds (hevea brasiliensis) flour with the different storage temperature
|c Nadia Syahirah binti Zulkefli
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| 260 |
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|c 2018
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| 300 |
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|a xi, 64 leaves
|b .illustration (some color)
|c 30cm
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| 610 |
1 |
0 |
|a Food
|x Sensory evaluation
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| 610 |
1 |
0 |
|a Frozen foods
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| 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
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| 999 |
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|a 1000178282
|b Project Report
|c Reference
|e Tembila Campus
|