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Kesan gentian daripada serbuk hampas tebu dan serbuk emping oat terhadap ciri-ciri fizikokimia dan sensori biskut
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Kesan gentian daripada serbuk hampas tebu dan serbuk emping oat terhadap ciri-ciri fizikokimia dan sensori biskut
Asfarina Kormin
URI:
http://hdl.handle.net/123456789/8016
Date:
2006
Abstract:
Kajian ini dilakukan bagi melihat kesesuaian penggunaan serbuk emping oat dan serbuk hampas tebu dalam penghasilan biskut melalui analisis fizikal, analisis kimia dan juga penilaian sensori.
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Fakulti Agroteknologi dan Sains Makanan
FASM
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