Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations /

Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations /

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Husein, Seiza Ahmed Alyas
التنسيق:	أطروحة كتاب
اللغة:	English
منشور في:	Bangi : Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2007
الموضوعات:	Universiti Kebangsaan Malaysia > Dissertations Dissertations, Academic > Malaysia Palm oil Oil and fats, Edible Carotenes
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

مواد مشابهة

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