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

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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

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