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Physico-chemical and sensory properties of cake made with coconut (Cocos nucifera) flour and self - raising flour
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| dc.contributor.author | Chandrasena Ramakrishna | |
| dc.date.accessioned | 2018-01-03T02:28:36Z | |
| dc.date.available | 2018-01-03T02:28:36Z | |
| dc.date.issued | 2006 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/8015 | |
| dc.description.abstract | The purpose of this study was to determine the physico-chemical and sensory properties of cake made with self-raising flour and coconut (Cocos nucifera) flour. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Terengganu: Kolej Universiti Sains dan Teknologi Malaysia | en_US |
| dc.subject | LP 4 FASM 3 2006 | en_US |
| dc.subject | Chandrasena Ramakrishna | en_US |
| dc.title | Physico-chemical and sensory properties of cake made with coconut (Cocos nucifera) flour and self - raising flour | en_US |
| dc.type | Working Paper | en_US |
