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...
保存先:
| 第一著者: | |
|---|---|
| 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/ |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
このレコードへの初めてのコメントを付けませんか!