Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations /
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis Book |
| Language: | English |
| Published: |
Bangi :
Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia,
2007
|
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Physical Description: | xvii, 211 p. : charts ; 30 cm. |
|---|---|
| Bibliography: | References : p. [181]-202 |