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Physicochemical properties and sensory acceptance of pumpkin (Cucurbita maxima) noodle
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| dc.contributor.author | Leong, Main Choy | |
| dc.date.accessioned | 2018-01-02T03:45:56Z | |
| dc.date.available | 2018-01-02T03:45:56Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/7935 | |
| dc.description.abstract | This research has been carried out to determine the physicochemical properties and sensory acceptance of the pumpkin noodle. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 14 FASM 3 2006 | en_US |
| dc.subject | Leong, Main Choy | en_US |
| dc.title | Physicochemical properties and sensory acceptance of pumpkin (Cucurbita maxima) noodle | en_US |
| dc.type | Working Paper | en_US |
