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

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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

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