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 /

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書目詳細資料
主要作者:	Husein, Seiza Ahmed Alyas
格式:	Thesis 圖書
語言:	English
出版:	Bangi : Fakulti Sains Dan Teknologi, Universiti Kebangsaan Malaysia, 2007
主題:	Universiti Kebangsaan Malaysia > Dissertations Dissertations, Academic > Malaysia Palm oil Oil and fats, Edible Carotenes
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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