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

Tembila Project Report

Holdings details from Tembila Project Report
Call Number: FBIM0020 2018
Accession Item Category Format Status Notes
1000178282 Reference Project Report Available

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