Sensory evaluation and physicochemical properties of chocolate fortified with selected local crops from terengganu

Sensory evaluation and physicochemical properties of chocolate fortified with selected local crops from terengganu

Bibliographic Details
Main Author: Nurfarhana Suhaini (Author)
Corporate Author: Universiti Sultan Zainal Abidin Fakulti of Bioresources and Food Industry
Format: Book
Language:English
Published: 2018
Subjects:
Chocolate
Food > Sensory evaluation
Universiti Sultan Zainal Abidin > Project report

Tembila Project Report

Holdings details from Tembila Project Report
Call Number: FBIM0022 2018
Accession Item Category Format Status Notes
1000178280 Reference Project Report Available

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