Nutritional composition, physico-chemical, and sensory characteristics of rolled oats snack bars formulated with green banana (musa acuminata x balbisiana colla cv.awak) flour - Norhidayah Che Adri; Universiti Sultan Zainal Abidin Faculty of Bioresources and Food Industry (2020)
Keywords: Universiti Sultan Zainal Abidin -- Faculty of Bioresources and Food Industry -- Dissertations; Food -- Analysis; Food -- Composition