Physicochemical and sensory characteristics of hydrolysates produced by fermentation of soy bean flakes containing various amounts of defatted palm kernel cakes

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Physicochemical and sensory characteristics of hydrolysates produced by fermentation of soy bean flakes containing various amounts of defatted palm kernel cakes

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

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