DSpace Repository

The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening

The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening

Mok, Hoo Sin
URI: http://hdl.handle.net/123456789/7929
Date: 2006

Abstract:

Margerine (MA) and shortening (SO) was applied into cookies at different percentages of fat blends to determine the effects on the physico-chemical characteristics and the sensory acceptance of cookies.

Show full item record

Files in this item

Icon
Name: LP 20 FASM 3 2006 ...
Size: 545.0Kb
Format: PDF
View/Open
Icon Blocked
Name: LP 20 FASM 3 2006 ...
Size: 3.779Mb
Format: PDF
View/Open

This item appears in the following Collection(s)

Search DSpace


Advanced Search

Browse

My Account