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The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening
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| dc.contributor.author | Mok, Hoo Sin | |
| dc.date.accessioned | 2018-01-02T03:45:21Z | |
| dc.date.available | 2018-01-02T03:45:21Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/7929 | |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 20 FASM 3 2006 | en_US |
| dc.subject | Mok, Hoo Sin | en_US |
| dc.title | The effects of physico-chemical and sensory characteristics of cookies made with butter, margarines and shortening | en_US |
| dc.type | Working Paper | en_US |
