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Effect of lentil bean in production of lentil biscuit / Siti Nur Amirah Azuddin

According to popularity and high demand to the biscuit, this project was carried out in order to find the most acceptable proportion of lentil bean in biscuit that fulfill consumer acceptance. Basic formulation of biscuit was developed by addition of lentil bean. A biscuit with proportion of 20% len...

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書誌詳細
第一著者:	Azuddin, Siti Nur Amirah
フォーマット:	学位論文
言語:	English
出版事項:	2008
オンライン･アクセス:	https://ir.uitm.edu.my/id/eprint/100058/1/100058.pdf https://ir.uitm.edu.my/id/eprint/100058/
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