Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid

Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid

<please refer to the enclosed abstract>

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Bibliographic Details
Main Author: Hevenney Vianie Heroney
Format: Thesis
Language:English
English
Published: 2020
Subjects:
TX642-840 Cooking
Online Access:https://eprints.ums.edu.my/id/eprint/40693/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/40693/2/FULLTEXT.pdf
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spelling my-ums-ep.406932024-10-02T04:54:55Z Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid 2020 Hevenney Vianie Heroney TX642-840 Cooking <please refer to the enclosed abstract> 2020 Thesis https://eprints.ums.edu.my/id/eprint/40693/ https://eprints.ums.edu.my/id/eprint/40693/1/24%20PAGES.pdf text en public https://eprints.ums.edu.my/id/eprint/40693/2/FULLTEXT.pdf text en validuser masters Universiti Malaysia Sabah Faculty of Food Science and Nutrition
institution Universiti Malaysia Sabah
collection UMS Institutional Repository
language English
English
topic TX642-840 Cooking
spellingShingle TX642-840 Cooking
Hevenney Vianie Heroney
Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
description <please refer to the enclosed abstract>
format Thesis
qualification_level Master's degree
author Hevenney Vianie Heroney
author_facet Hevenney Vianie Heroney
author_sort Hevenney Vianie Heroney
title Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
title_short Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
title_full Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
title_fullStr Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
title_full_unstemmed Physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
title_sort physicochemical properties of modified cassava flour fortified with microbial poly-y-glutamic acid
granting_institution Universiti Malaysia Sabah
granting_department Faculty of Food Science and Nutrition
publishDate 2020
url https://eprints.ums.edu.my/id/eprint/40693/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/40693/2/FULLTEXT.pdf
_version_ 1818611367829045248

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